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Apricot and Mascarpone Cake

kept bylincoln35096

4 eggs
2/3 cup coconut sugar or sucanat
1/8 teaspoon salt
1-1/8 cups mascarpone
2-1/4 cups white whole wheat flour, sifted
1 tablespoon baking powder
1/2 teaspoon vanilla extract
1.7 pounds fresh apricots or nectarines, divided (half finely diced, half thinly sliced for garnish)
3 tablespoons all-fruit Apricot Spread or other fruit-sweetened apricot jam (Polaner is a good brand)
1 tablespoon ground cinnamon
8 fresh mint leaves (optional) for garnishing



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