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Apricot cake with yogurt base and almond crumble

updated

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Ingredients for 1 servings:

  • 2 eggs
  • 1 cup(s) sugar
  • 1 packet of vanilla sugar
  • 500 ml natural yogurt
  • 2 cup(s) flour, strong or all-purpose
  • 1 packet of baking powder
  • 1 tbsp rum
  • 1 kg apricot(s), pitted
  • 70 g almonds, finely grated
  • 70 g sugar
  • 100 g flour, smooth
  • 90 g butter
  • 1 drop of bitter almond flavor

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Apricot cake

Whisk the eggs with sugar and vanilla sugar until frothy. Stir in the yogurt, rum if desired, and stir in the flour and baking powder. Pour onto a baking sheet and top with halved apricots. For the crumble, crumble the almonds, sugar, flour, and butter together. Flavor with bitter almond oil to taste and sprinkle over the apricots. Bake at 180°C for about 45 minutes, then let cool under a kitchen towel.

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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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