Apricot and Quark Bundt Cake

Ingredients for 1 servings:

• 1 small can of apricots
• 100 g butter or margarine
• 150 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 4 drops of bitter almond flavor
• 3 eggs
• 150 g low-fat curd cheese
• 1 tbsp lemon juice
• 300 g flour
• 1 packet of baking powder
• 15 almonds, peeled
• Fat, for the shape
• 2 tbsp apricot jam
• 2 tbsp water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For 20 pieces

Drain the apricot halves well and cut into small pieces. For the dough, cream the butter or margarine with a hand mixer until smooth, then gradually stir in the sugar, vanilla sugar, salt, and flavoring. Then add the eggs one at a time. Beat for about 1/2 minute per egg. Add the quark and lemon juice, then combine the flour and baking powder and stir in in portions. Then fold in the apricot pieces. Grease a 22cm diameter bundt pan and spread the almonds on the bottom. Pour the batter into the pan and smooth it down. Bake at 180°C (preheated) for about 50 minutes. After baking, mix the jam and water together and spread it on the turned-out cake. Let the cake cool.