Apricot Stack Cake

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8 servings


2 15 ounce cansapricot halves in light syrup
1 cup dried apricots, chopped
2 tablespoons honey
2 teaspoons finely shredded lime peel
2 eggs, lightly beaten
1 1/4 cups buttermilk
1/4 cup melted butter
1 cup all-purpose flour
1/2 cup almond flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Whipped cream
Lime peel strips
Fresh or canned apricots, quartered (optional)

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