Apricot and nectarine cake

Ingredients for 1 servings:

• 3 apricots
• 3 nectarines
• 50 g ladyfingers (ladyfingers)
• 40 g butter
• 2 tbsp walnuts, grated
• 3 eggs
• 100 g sugar
• ½ lemon(s), zest pulled from the peel
• 50 g flour
• 20 g potato flour (potato starch)
• 50 g pistachios, chopped
• 1 pinch of salt
• Powdered sugar for sprinkling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the apricots and nectarines, halve them, remove the stones, and quarter them. Finely grate the ladyfingers using a vegetable grater or a food processor. Grease a round cake tin or tart pan with a little melted butter (set the remaining butter aside), sprinkle with the grated walnuts, and preheat the oven to 200°C. Separate the eggs and beat the egg yolks with half the sugar until creamy. Beat the egg whites with the remaining sugar until stiff peaks form. Fold half of the egg whites into the egg yolk mixture and gradually fold in the lemon zest, flour, potato starch, ladyfingers, pistachios, salt, and the remaining egg whites until fluffy. Finally, fold the reserved butter into the mixture. Pour the batter into the pan to a depth of about 2-3 cm and carefully arrange the fruit in a circle on top of the mixture. Place the cake in the hot oven and bake for about 30 minutes until golden brown. Sprinkle the finished cake with powdered sugar and serve.