John Myers
Ingredients for 1 servings:
- 180 g margarine
- 200 g powdered sugar
- 3 eggs
- 350 g flour, smooth
- 1 tsp baking powder
- 1 pinch of salt
- 8 tbsp milk
- 25 apricots
- n. B. Sugar for sprinkling
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
a simple recipe from my great-grandmother
Wash the apricots, halve them, and remove the stones. Separate the eggs. Beat the egg yolks with the margarine and sugar until frothy. Beat the egg whites until stiff peaks. Mix the flour with the baking powder and salt. Carefully stir the flour and milk alternately into the yolk mixture. Fold in the egg whites. You can use a little more milk if you like so that the batter can be easily spread onto a baking tray. If you like, you can line the tray with baking paper. The batter shouldn’t be too runny, though! Press the apricots tightly onto the batter, cut-side up. Preheat the oven and bake the cake at around 175°C (top/bottom heat) for a good half hour, a little longer depending on the oven. Once cooled, sprinkle generously with sugar.
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