Apricot and cherry semolina cake

Ingredients for 1 servings:

• 5 eggs, organic free-range eggs XXL
• 400 g sugar
• 100 g brown cane sugar
• 500 g wheat flour
• 1 kg Greek yogurt (bucket)
• 600 g durum wheat semolina (Himmeltau)
• 200 ml rapeseed oil
• 2 packets of vanilla sugar
• 1 ½ packets of baking powder
• 2 ml coconut liqueur or rum
• 50 ml water
• 12 apricots, pitted
• 25 cherry(s), pitted
• 10 g butter for greasing the baking tray
• possibly powdered sugar or dextrose

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Sheet cake, makes about 12 pieces

Separate the eggs, beat the egg whites until stiff, and set aside. Mix the remaining ingredients in a food processor until a batter forms, sifting the flour. Wash and core the fruit. Preheat oven to 200 degrees Celsius. Pour the batter into a greased pan or a higher baking sheet and top with fruit. Bake at 200 degrees Celsius (top/bottom heat) for about 50 minutes in the lower third. Test the cake with a butter knife or wooden skewer to see if it’s cooked through. If necessary, sprinkle with dextrose or powdered sugar while still hot and leave in the oven for about 10 minutes. If you are lactose intolerant, use lactose-free or vegan products (soy yogurt). If you are fructose intolerant, replace all sugar with dextrose.