No elbow grease required.
That's why when I want an easy cake that I can get ready to throw in the oven in, I head straight for my food processor. And when it's summer, I throw some fresh ripe stone fruit—apricots are my favorite to pair with almonds—in the food processor along with the nuts, sugar, butter, and eggs. The apricot that gets pureed into the batter helps moisten, sweeten, and flavor the dense cake.
And since I do a lot of gluten-free cake baking, I figured out how to make food-processor cake gluten-free, too. After all, most of my favorite gluten-free cakes include ground nuts, and if I could blitz the nutsblend the batter with the food processor, I could skip the mixer entirely. No more washing two separate appliances once my cake is in the oven.
All-purpose gluten-free flour is great if you want to keep the cake gluten-free, but I've tested it with equal amounts of regular all-purpose flour, and it works just as well. The cake is about as easygoing as it is easy. The only tricky thing about the cake is choosing whether to nibble it bit by bit over a few days, or serve it with piles of whipped cream and amaretto-macerated apricots at a summer dinner party. I've done
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