Blueberry Apricot Cake

Yesterday I baked a cake. Which reminded me that before travelling to Nice, I had taken pictures of another cake I made and that I wanted to share the recipe. It is a variation of the "Blueberry-Raspberry Pound Cake" recipe out of A Homemade Life, a truly wonderful book I got from B2. I substituted the raspberry for the apricots, added flaked almonds (you can never go wrong with those and they also prevent your cake from burning on the surface), used Cointreau instead of the "kirsch" and used part wheat, part wholewheat flour. The result tasted really good. Forgive me for not converting the American cup measurements.

Bluberry Apricot Cake

1 cup and 8 tablespoons white flour
1 cup wholewheat flour
1 teaspoon baking powder
1/2 teaspoon salt
5 eggs
1 1/2 cups sugar (I also added some vanilla sugar)
280 g butter (room temperature)
2 tablespoons Cointreau
1 cup blueberries, rinsed and dried well
enough apricots to cover the surface, washed, dried and halved
a good handful of flaked almonds

Preheat your oven to 150°. Butter a spring form (the original recipe calles for a "Bundt pan), dust it with flour and shake out any excess.
Whisk together 2 cups plus 6 tablespoons of flour, the baking powder and salt. Blend the eggs and sugar until thick and pale yellow. Add the butter and alcohol and continue mixing until the mixture is fluffy. It doesn't matter if it looks curdled, that's o.k. Add the rest of the ingredients apart from the remaining 2 tablespoons of flour and combine until the batter is smooth. Do not overmix.
In a separate bowl, coat the berries with the remaining flour and add them to the batter. Gently fold to combine. Pour the batter into the pan and spread evenly. Cover with the halved apricots (sliced side up) and sprinkle with almond flakes. Bake at least for an hour or until a toothpick comes out clean.
Let the finished cake cool in the pan before serving.