John Myers
Contents
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Ingredients
- 600 g Apricots
- 100 g Butter
- 140 g Powdered sugar
- 2 Eggs, size L
- 1 pinch Salt
- 200 g Spelt flour
- 0,5 packet Baking powder
- 60 ml Milk
- 80 g Ground poppy seeds
- 2 tbsp Apricot jam
- 1 tbsp Apricot liqueur or rum
- 40 g Roasted almond flakes
Instructions
- Line a 26 cm springform pan with baking paper. Grease and flour the edge. Halve the apricots, core them and cut into quarters. Preheat the oven to 180 degrees top / bottom heat.
- Mix the butter, powdered sugar and eggs for a few minutes on the highest setting with the hand mixer until frothy. Mix the flour, baking powder and salt and mix in briefly on a low level, alternating with the milk. Stir in the poppy seeds last.
- Distribute the apricot quarters in a circle on the baking paper. Place a halved apricot in the middle with the cut surface facing up. Spread the batter over the apricots.
- Bake in the hot oven on the middle rack for about 40 minutes. Then let cool in the tin for about 30 minutes, then loosen the edge and carefully turn the cake over so that the apricots are on top.
- Heat the jam and liqueur / rum and spread on the cake. Sprinkle with toasted almond flakes. Instead of almond flakes you can z. B. also use brittle.
Nutrition
Serving: 100gCalories: 327kcalCarbohydrates: 60.5gProtein: 4gFat: 7.4g
