Mix the eggs with the sugar with a blender, then pour in the amaretto. Mix the flours, the salt, and the baking powder, then add them to the egg mixture. Stir and knead, while gradually adding the almond milk, until you get an even dough. Add the majority of the almonds and the crumbled amaretti biscuits too.

Place the leftover almonds into a buttered bundt cake mold. Pour in half of the dough, spoon the apricot jam in the middle, then pour in the other half.

Bake at 160 degrees for about 40 minutes (you can test its stiffness with a needle). Wait until it cools back to room temperature before taking it out from the mold.

Thanks for the recipe to Ízzel-lélekkel gastronomy blog!