John Myers
Apricot Sheet Cake
The perfect apricot sheet cake recipe with a picture and simple step-by-step instructions.
- 6 whole Free range eggs
- 260 g Icing sugar
- 1 packet Baking powder
- 1 packet Bourbon vanilla sugar
- 1 packet Salt
- 1 Grated lemon peel
- 1 Ground cinnamon
- 170 ml Oil with a fine butter taste
- 280 g Flour
- 1 tbsp Rum
- 1000 g Apricots
- Coat baking sheet with oil with a fine butter taste and dust with flour. Halve the apricots and remove the stones.
- Mix the flour and baking powder. Beat eggs, salt, vanilla sugar, grated lemon peel, cinnamon and 3/4 of the icing sugar until frothy (at least 10 min.). Let the oil with a fine butter taste run in slowly while stirring constantly. Mix the flour and baking powder mixture with the rest of the icing sugar. Gently fold in and finally add the rum.
- Preheat the oven to 160 ° C (convection). Spread the mixture on the baking sheet and cover with apricot halves (apricots with the halved side facing up). Bake for about 35 minutes, then switch off the oven, but leave the cake in the oven for another 15-20 minutes. Take out of the oven, let cool and sprinkle with icing sugar just before serving.
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