John Myers
Ingredients for 1 servings:
- 250 g flour
- ½ pack of baking powder
- 100 g sugar
- 1 tbsp vanilla sugar
- 100 g butter, soft
- 1 egg(s)
- 1 organic lemon(s), zest
- 1 pinch of salt
- 250 ml milk
- 500 g apricots
- 75 g butter, soft
- 90 g sugar
- 110 g flour
- 1 pinch(s) cinnamon powder
- Powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Moist summer cake
Wash the apricots, pat dry, halve, and remove the stones. Cream the softened butter with the sugar and vanilla sugar until creamy. Stir in the egg. Mix the flour with the baking powder, salt, and lemon zest, and gradually stir in along with the milk. Spread the batter onto a baking tray (approx. 24 x 30 cm) lined with baking paper. Top with the halved apricots. For the crumble, rub the softened butter with the sugar, flour, and cinnamon to taste between your hands to form small crumbs. Sprinkle these over the apricots. Bake the cake in a hot oven on the middle rack at 180°C (top/bottom heat) for approx. 35-40 minutes, until the crumble is nice and crispy and brown. Allow the cake to cool, then sprinkle with icing sugar and serve.
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