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Apricot crumble cake

updated

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Ingredients for 1 servings:

  • 180 g butter or margarine
  • 250 g flour
  • 150 g ground almonds
  • 1 pinch of salt
  • 200 g sugar
  • 1 can apricot(s)

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Melt the butter/margarine and let it cool slightly. Sift the flour and add it to the butter along with the ground almonds, a pinch of salt, and the sugar. Gently grease a 26 cm springform pan. Spread about 2/3 of the crumble topping onto the bottom of the pan and press it down to form a flat base. Cover the pan and chill the remaining crumble topping for about 30 minutes. Drain 1 can of apricots well, spread it on the bottom, and sprinkle the remaining crumble topping over the top. Bake the cake in a preheated oven at 200°C (top and bottom heat) for about 25-35 minutes until golden brown. Tip: This cake also tastes great with apples or cherries.

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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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