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Apricot and plum cake

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Ingredients for 1 servings:

  • 3 eggs
  • 200 g sugar
  • 1 package butter, room temperature
  • 1 pinch of salt
  • ½ pack of baking powder
  • 250 g flour
  • 4 apricots
  • 4 plums
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat the eggs until frothy and dissolve the sugar while stirring. Stir the butter in pieces into the egg and sugar mixture. Gradually stir in the flour and baking powder. Pour the batter into a greased springform pan. Wash, halve, and pit the apricots and plums. Place the fruit halves, skin-side down, on the batter. Bake at 175°C for 45-60 minutes; test with a skewer. You can, of course, use canned fruit for this cake, but fresh fruit makes it taste fresher and more moist!

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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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