John Myers
Apricot Cake with Sliced almonds
The perfect apricot cake with sliced almonds recipe with a picture and simple step-by-step instructions.
For approx. 12 pieces:
- 100 g Soft butter
- 100 g Sugar
- 1 pinch Salt
- 2 Eggs size M
- Grated zest of 1/2 organic lemon
- 200 g Wheat flour type 405 or 550
- 2 tsp Baking powder
- 500 g Apricots
- 50 g Almonds
- Mix the butter with sugar until creamy. Add salt, eggs and lemon zest. Mix the flour and baking powder and stir in. Pour the dough into a springform pan (24 cm Ø) lined with baking paper and smooth it out.
- Clean, wash, halve and stone the apricots. Cut the fruit into wedges. Spread the apricots all over the dough and press down a little. Sprinkle with sliced almonds.
- Bake the cake in a preheated oven at 180 ° C (top / bottom heat) for about 50 minutes. Serve with whipped cream if desired.
- Tip 4: I used about 5 French apricots. They are bigger and easier to cut into crevices. They are exactly enough to cover the edge and it also looks nicer. I also used about 300 g of small Turkish sugar apricots. I also cut these into wedges and distributed them in the middle of the cake.
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