Instructions

To make the cake:

1. Preheat your oven to 350°F.
2. In an electric mixer, beat your butter until it is soft and the texture is like mayonnaise.
3. Add the egg and jam, and mix to combine.
4. In a bowl, whisk together all the dry ingredients (flour, sugar, baking powder, salt). Measure the milk separately, and then alternate between adding the dry and wet ingredients to the butter as it’s mixing on low.
5. Turn the speed up to medium-high and beat well, getting out as many lumps as you can. Scrape the bowl several times.
6. Line the bottom of your pan(s) (either 2 6-inch rounds or one 8-9″ round) with parchment and grease the sides. Pour your batter in (separating evenly) and smooth out the top.
7. Bake for 30 minutes until nicely brown on top, pulling away from the sides, and bouncing back when you press on the top. Cool completely either at room temperature or in the fridge or freezer.

To make the honeyed almonds: 

1. Preheat oven to 325˚F. Line a sheet pan with foil or parchment paper for easy cleanup.
2. Combine melted butter, honey and kosher salt in a small microwave-safe bowl. Place in microwave and cook on high power for 30 seconds. Add in almonds and oats and mix together gently to coat. Spread out on the prepared pan in an even layer.
3. Place in oven and roast for 15-22 minutes or until golden brown, stirring gently to redistribute every 5 minutes.
4. Remove from oven, sprinkle with a bit of flaky sea salt (to taste) and stir gently. Allow to cool completely on pan. Store in an airtight container for 2-3 days or in the freezer for 4-5 weeks.

To make the icing:

1. Start with the butter, beating well with the whisk attachment in an electric mixer (hand or stand!). Slowly add the powdered sugar, watching the texture. The mixture will lighten in color and become thick. Add more powdered sugar if necessary.
2. Carefully pour in the milk, starting with 1 tablespoon and adding more as needed to get to a spreadable texture, whipping well after each addition.
3. Add the vanilla, mix to combine, and ice your cooled cake. You can add a layer of the apricot jam in between the layers as well as or instead of the frosting. Sprinkle half of the almonds in between the layers, and use the rest to decorate on top.