John Myers
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Apricot Nut Cake
The perfect apricot nut cake recipe with a picture and simple step-by-step instructions.
frosting
- 170 gr Butter liquid
- 200 g Sugar
- 1 pck. Vanilla sugar
- 250 g Flour
- 1 pck. Baking powder
- 50 ml Milk
- 100 g Ground hazelnuts
- 50 g Hazelnuts, chopped
- 50 g Chocolate shavings, slightly tart
- 100 g Apricots, dried
- 100 g Powdered sugar
- 1 tbsp Milk
- 1 tbsp Dried apricots
for the baking pan
- Margarine
- Ground almonds
- Beat the eggs, sugar, vanilla sugar and the liquid butter well with the mixer. Add the flour, baking powder and stir well. Then mix in the nuts and chocolate flakes. Finally, fold in the chopped apricots with a spoon.
- Preheat the oven to 200 degrees. Place the dough in a buttered guglhupfform, sprinkled with ground almonds (also works with breadcrumbs) and bake for 60 minutes. Let cool down a little in the mold and then turn out onto a plate and let cool down.
frosting
- For the icing, sieve the icing sugar and stir with the milk. Cut the apricots into fine strips. Spread the icing on the cake with a spoon and immediately sprinkle the apricot strips over it. Let the icing set and enjoy the cake with a cup of coffee.
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