Apricot cake with vanilla crumble and shortcrust pastry base

Ingredients for 1 servings:

• 125 g spelt flour
• 125 g wholemeal spelt flour
• 125 g butter or vegan margarine, e.g. Alsan
• 40 g coconut blossom sugar or raw cane sugar
• 1 pinch of salt
• 2 tbsp milk or plant milk, variety of your choice
• 1 tsp baking powder
• 2 jars of drained weight apricots, approx. 200 g each, unsweetened or sweetened
• 100 g spelt flour
• 75 g butter or vegan margarine
• 50 g coconut blossom sugar or raw cane sugar
• ½ tsp Bourbon vanilla flavor or 1 packet vanilla sugar

Instructions

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

with vegan version, for a 26 cm springform pan, for 12 pieces

Quickly knead the dough ingredients into a shortcrust pastry, then chill in the refrigerator for half an hour. Drain the apricots (you can, of course, use fresh apricots if they’re in season). The cake also tastes great with peaches. Knead the flour, butter/margarine, sugar, and vanilla into crumbles, loosening them with your fingers to create a nice crumble. Line a springform pan (26 cm, or 28 cm diameter) with the shortcrust pastry. Cover with apricots and scatter the crumbles on top. Bake at 180°C (top/bottom heat) or 160°C (fan oven) for about 45-55 minutes, until the crumbles are golden brown.