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Apricot cake with coconut crumble

updated

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Ingredients for 1 servings:

  • 3 eggs
  • 170 g sugar
  • 130 ml oil
  • 240 g flour
  • 1 pack of pudding powder, vanilla
  • 10 g baking powder
  • 800 g apricots
  • 100 ml egg liqueur
  • 100 g butter
  • 40 g sugar
  • 120 g flour
  • 70 g desiccated coconut

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Whisk the eggs, sugar, and oil until frothy. Stir in the flour mixed with the baking powder, the pudding powder, and the egg liqueur. Spread the batter into a prepared baking dish (approx. 40×25 cm). Pit and quarter the apricots and place them tightly on the batter. For the crumble, combine all the ingredients (add 1-2 tablespoons of flour if necessary) and spread it over the apricots. Bake at 160°C (320°F) for approx. 35-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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