John Myers
Apricot Almond Cake
The perfect apricot almond cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 4 Free range eggs
- 3 drops Bitter almond flavor
- 200 g Flour
- 1 packet Baking powder
- 3 tablespoon Rum
- 200 g Ground almonds
- 1 Can Apricot drainer 480 g
- Powdered sugar
- Stir the softened butter in a mixing bowl until smooth. Gradually stir in the sugar, vanilla sugar, eggs and bitter almond flavor. Mix the flour with the baking powder and stir into the butter mixture in small amounts. Finally stir in the rum and the ground almonds.
- Put half of the dough in the prepared springform pan and smooth it out. Now cut about 2/3 of the apricot halves into strips and distribute them on the dough. Now pour the remaining part of the dough over it, smooth it out and distribute the remaining apricot halves on top.
- Place the cake in the oven preheated to 180 degrees (convection) and bake for about 60-65 minutes (stick sample). After the baking time, take it out of the oven, let it cool for 20 minutes, remove the edge of the springform pan and let the cake cool down. Before serving, sprinkle the cake with powdered sugar.
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