Moving on. I want to quickly post this cake, because I love it. In thinking about it, I realized it's not quite a cake, although it could be with more refinement. Like with separated eggs and beaten egg whites, for example. It's more of a sweet bread or a tea cake. Or perhaps I can call it a rustic cake. It's the kind of cake that you can leave out on the kitchen table so when passing people can cut a hunk off and eat it right then and there. It's available. Not too precious. I like a cake like that.
I used my lemon curd cake recipe and just subbed in pureed brandied apricots for the curd. Then I made little balls of almond paste and studded the batter with them so each piece gets a bite of almond goodness. Blast, it's good!