Apricot Gateau Nantais

1. Combine the rum, vanilla, and honey; dissolve the salt in this liquid and set aside.
2. Cream the butter with the sifted powdered sugar until light and fluffy.
3. Add the sifted almond flour.
4. Add the eggs in increments, incorporating each before adding the next.
5. Add the sifted cake flour.
6. Add the rum mixture.
7. Transfer the batter into prepared molds and bake at 3000 F for 23-25 minutes until a toothpick comes out clean and the cake is golden brown.
8. Allow the cake to rest for a few minutes before unmolding it; cool right side up on a grid.
9. Glaze & garnish the cake while still slightly warm.
10.  

Note: As featured in the photo, each mold has 200g of batter, if baking in a traditional round shape, use 600g of batter in a 220 mm ring.

1. Combine all ingredients in a pot.
2. Bring to a slight boil.
3. Steep the trimmed apricots in the liquid at a very low simmer until they are soft.
4. Apricots may be left in the poaching liquid with the heat off for up to another hour to absorb more of the flavor of the liquid.
5. Reserve the liquid.

1. Add enough of the reserved poaching liquid and rum to the powdered sugar to make a fluid icing.