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Apricot cake
Nutrition facts per serving:
- Energy in kcal about 211
- Fat about 11g
- Carbohydrates about 22g
- Protein about 5g
This is needed
This is needed
for 12 pieces
Apricots
- 20 g sugar
- 400 g apricots
- 2 tbsp water
Cake batter
- 100 g butter, soft
- 1 pinch salt
- 80 g sugar
- 3 egg
- 180 g half-white flour
- 0.5 tbsp baking powder
- 40 g shelled ground almonds
- 2 tbsp flaked almonds
Tools
View these products
- Apron, baking paper, Bowl, Cake tin, Knife, Measuring cup, Mixer, Oven mitts, Rubber spatula, Stick blender, Tablespoon, Timer, Cutting board, Kitchen scales, Cooling rack
And that's how it's done
And that's how it's done
To prepare
Line a cake tin (approx. 26 cm) with baking paper.
Apricots
Wash, halve and pit the apricots, cut into slices, set aside 200 g. Puree the remainder of the apricots in a measuring cup with sugar and water.
Cake batter
Using the whisk on a hand mixer, beat the butter, sugar and salt until light and creamy. Add the eggs, continue to beat until the mixture becomes lighter in colour. Mix in the apricot puree. Combine the flour, almonds and baking powder , briefly mix in.
Add half of the reserved apricots to the batter, mix in. Transfer the batter to the prepared tin, sprinkle with the flaked almonds, top with the remainder of the apricots.
To bake
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
