Apricot cake
Juicy apricot cake according to grandma’s recipe is so easy and quick to make: The batter is in the oven in just 15 minutes! With fresh apricots it is particularly juicy.
INGREDIENTS
FOR THE DOUGH
600 g ripe apricots
150 g soft butter
130 g sugar
1 pinch of salt
3 eggs (size M)
150 g wheat flour (type 405)
50 g ground almonds (blanched)
2 tsp baking powder
3 tbsp milk
ALSO
2 tbsp sliced almonds
2 tbsp apricot jam
PREPARATION
Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a springform pan (Ø 26 cm). Wash the apricots, pat them dry, halve them and remove the stone.
Step 2
Beat soft butter with sugar and salt until fluffy. Add eggs one at a time while stirring. Mix the flour, almonds and baking powder and stir into the dough alternately with the milk.
Step 3
Pour half of the dough into the pan, smooth it out and spread half of the apricots on top. Cover with the rest of the dough, smooth it out again and top with the remaining apricot halves. Bake the cake in the preheated oven for approx. 35 minutes.
Step 4
Toast the sliced almonds in a pan without fat and let cool. Bring the apricot jam to the boil briefly over medium heat and spread it on the cake. Sprinkle with almonds. The cake makes approx. 12 pieces and will keep for at least 2 days if packed airtight at room temperature.
