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Extra fruity apricot cake

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Ingredients for 1 servings:

  • 800 g apricots
  • 2 tbsp liqueur (apricot liqueur)
  • 150 g butter
  • 120 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 250 g flour
  • 1 packet of baking powder
  • 1 tbsp apricot jam
  • e.g. powdered sugar

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Apricot cake

Halve and pit the apricots. Finely purée 300g of the apricot halves with the liqueur, then quarter or eighth the remaining apricots, depending on their size. Cream the butter with sugar and vanilla sugar until fluffy. Gradually beat in the eggs, one at a time. Mix the flour with the baking powder and stir in the puréed apricots. Pour the batter into a greased 26cm springform pan and smooth the surface. Top with the apricot pieces and bake at 180°C for 30-40 minutes. Warm the apricot jam slightly and spread it over the still-hot cake. Let cool. Dust with powdered sugar, if desired, and serve.

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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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