Waldviertler apricot cake

Ingredients for 1 servings:

• 700 g apricots
• 100 g butter, room temperature
• 140 g powdered sugar
• 2 large eggs, room temperature
• 1 pinch of salt
• 160 g spelt flour type 630
• 9 g baking powder (1/2 packet)
• 60 ml milk
• 100 g poppy seeds, grated
• 1 tbsp apricot jam (apricot jam)
• 30 g almond flakes
• Butter for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes

with lots of poppy seeds, Lower Austrian recipe

Wash the apricots, dry thoroughly, halve, and stone them. Set one apricot half aside. Quarter the remaining halves. Line a 26 cm springform pan with greased baking paper. Arrange the apricot slices in a circle on the baking paper. Place the apricot half in the middle, cut-side up. Preheat oven to 180 degrees (top and bottom heat). Cut the butter into small pieces and beat with the icing sugar using a hand mixer for about 5 minutes until light and fluffy. Stir in the eggs and a pinch of salt and beat for about 5 minutes more. Mix the flour and baking powder together with the milk using a hand mixer. Add the poppy seeds and mix well. Spread the poppy seed mixture evenly over the apricot slices using a tablespoon. Then smooth it out with a pastry scraper. Bake the cake in the preheated oven at 180 degrees (top and bottom heat) for about 40 minutes. Remove the cake from the oven and let it cool for about 30 minutes. Using a small, sharp knife, loosen the cake from the springform pan, lift the ring, and then turn it out onto a cake plate. Carefully peel off the baking paper and let it cool completely. Heat the apricot jam with a tablespoon of water and gently brush it over the apricots with a pastry brush. Sprinkle the center of the cake with the toasted almond flakes.