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Apricot cake with icing

updated

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Ingredients for 1 servings:

  • 250 g butter, soft
  • 100 g sugar
  • 4 eggs
  • 1 pinch of salt
  • 300 g flour
  • ½ pack of baking powder
  • 8 tbsp milk
  • 1 kg apricot(s)
  • 250 ml Cremefine for whipping
  • 4 tbsp sugar
  • 2 eggs
  • Powdered sugar, for dusting

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Wash, pit, and slice the apricots. Beat the butter with sugar and salt until creamy. Gradually stir in the eggs. Sift the flour with the baking powder and stir in the milk. Spread the batter onto a baking sheet lined with baking paper. Top with the apricot slices as desired. Bake the cake in a preheated oven at 180°C for about 30 minutes. Meanwhile, thoroughly mix the Cremefine with the sugar and eggs. Spread the glaze over the pre-baked cake and bake for another 20-25 minutes. Let the cake cool and sprinkle with powdered sugar.

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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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