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Apricot & rum slices
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 351
  • Fat about 16g
  • Carbohydrates about 43g
  • Protein about 4g
This is needed
This is needed for 16 piece
Apricot compote
  • 1 vanilla pod, cut open lengthwise
  • 200 g dried apricots (sweet)
  • 2.5 dl orange juice
  • 3 tbsp rum or orange juice
Cake mixture
  • 1 pinch salt
  • 300 g white flour
  • 3 eggs
  • 2 tsp baking powder
  • 200 g sugar
  • 200 g butter, melted, left to cool
Icing
  • 150 g icing sugar
  • 3 tbsp rum or orange juice
  • 50 g butter, melted, left to cool
  • 2 tbsp dried cranberries, roughly chopped
  • 2 tbsp chopped pistachios
Tools
  • One baking tray (approx. 24 x 24 cm), lined with baking paper
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And that's how it's done
And that's how it's done
Apricot compote
Bring the orange juice to the boil with the vanilla pod and apricots, simmer for approx. 1 min. Remove the pan from the heat, leave to cool. Remove the vanilla pod, add the rum.
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, butter, apricots and liquid. Transfer the cake mixture to the prepared tin. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, prick several times with a wooden skewer.
Icing
Combine the icing sugar, butter and rum, spread over the warm cake. Top with the cranberries and pistachios. Place the cake on a cooling rack and allow to cool in the tray, remove from the tray, cut into slices.