Servings: 8

Weight Watcher Smart Points: 21

Preparation Time: 10 Minutes

Cooking Time: 55 Minutes

Ready In: 65 Minutes


  • ¼ teaspoon almond extract
  • ½ cup Almond Meal
  • ¼ cup sliced almonds
  • ½ cup dried apricots, chopped (about 15 whole)
  • 1 teaspoon baking powder
  • 1½ sticks butter, melted (12 tablespoons)
  • 4 large eggs
  • 1¼ cup Gluten Free Flour
  • 1¼ cups granulated sugar
  • ½ cup pine nuts
  • ½ teaspoon salt


  1. Preheat oven to 350° degrees
  2. Spray 9" cake pan with organic baking spray or coat inside pan with extra virgin coconut oil and dust with flour.Place almonds and ¼ cup of pine nuts on a baking sheet, but separated and bake for 4-5 minutes until nuts are toasted.Place pine nuts in a food processor and grind until a coarse meal.Place ground pine nuts, almond meal, flour, baking powder and salt in a large bowl.Place butter in a medium bowl and melt in microwave.Add sugar and blend into butter, then add in milk, eggs, and almond extract.Pour wet ingredients into dry and stir to combine
  3. Add in chopped apricots and stir till blended.Pour batter into prepared pan and top with almond slices and ¼ cup of pine nuts.Bake for 50-55 minutes, golden brown and cake tester comes out clean.Let cool for 30 minutes and dust with Powdered Sugar.

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