Apricot poppy seed cake

Ingredients for 1 servings:

• 750 g apricot(s)
• 5 eggs
• 150 g butter, soft
• 150 g sugar
• 230 g poppy seeds, ground
• 1 lemon(s), peel
• 150 g flour
• 1 tsp baking powder
• 3 tbsp almonds, ground
• some salt
• 4 tbsp apricot jam
• 2 tbsp apricot schnapps

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Line the base of a springform pan with baking paper. Grease the paper well. Halve the apricots, remove the stones, and score them halfway down the center. Set both aside. Separate the egg yolks from the egg whites. Cream the butter, 100g of sugar, and the egg yolks until light and fluffy. Mix the poppy seeds, lemon zest, flour, baking powder, and almonds, then stir in. Beat the egg whites with salt until stiff, gradually adding the remaining sugar. Continue beating until the mixture is glossy. Carefully fold the beaten egg whites into the batter. Immediately pour the poppy seed mixture into the pan. Spread the apricots evenly on top. Bake the cake in the lower part of a preheated oven at 180°C for about 60 minutes. Warm the jam with brandy. Strain it through a sieve, then brush it over the still-warm cake, especially the fruit. Just before serving, dust the cake generously with icing sugar.