in Recipes

Moist sponge cake with apricots

updated

Spread the love

Ingredients for 1 servings:

  • 210 g low-fat margarine
  • 150 g sugar
  • 3 eggs
  • 125 g low-fat milk
  • 400 g flour
  • 1 packet of baking powder
  • 3 jars of apricots (apricot halves), without sugar, 340 g each
  • 60 g hazelnuts, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Suitable for WW, 5 PP/piece for 20 servings; also delicious with apples, plums or peaches

Beat the margarine and sugar until fluffy. Gradually stir in the eggs and milk. Combine the flour and baking powder and add to the mixture. Drain the apricots. Spread the batter onto a baking sheet lined with baking paper and top with the apricot halves. Sprinkle with chopped hazelnuts. Bake in a preheated oven at 180°C (160°C fan oven) on the middle rack for 30 minutes.

Facebook Comments

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.

semolina soup

Roast beef cooked at low temperature