Apricot and nut cake

Ingredients for 1 servings:

• 150 g flour
• 2 tsp baking powder
• 100 g sugar
• 100 g butter
• 100 g hazelnuts, ground
• 1 pinch of salt
• 2 eggs
• 1 tbsp eggnog
• 1 tsp orange peel, grated, to taste
• 1 tsp lemon zest, grated, to taste
• 500 g apricot(s)
• Fat, and a little semolina for the baking pan
• Powdered sugar, for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

fruity nut cake with apricots, which is baked very quickly

Cream the butter, sugar, and eggs until fluffy. Add the orange and lemon zest and a pinch of salt. Combine the flour and baking powder and stir everything in. Finally, mix in the egg liqueur and ground hazelnuts well. Pour the batter into a greased springform pan dusted with semolina. Wash the apricots, halve them, and remove the pits. Place the apricots cut-side down on the batter. Place in an oven preheated to 200°C (top and bottom heat) and bake for about 30 minutes. Dust with powdered sugar to serve. Whipped cream goes well with the cake. Note: You can also bake this cake year-round with preserved apricots.