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Quick apricot and nut cake

updated

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Ingredients for 1 servings:

  • 200 g hazelnuts or almonds, ground
  • 150 g flour
  • 250 g butter
  • 250 g sugar
  • 1 packet of vanilla sugar
  • Lemon peel, untreated, grated
  • 4 eggs
  • 5 tbsp rum
  • 900 g apricot(s)
  • Powdered sugar for sprinkling

Instructions

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

Sheet cake

For the dough, cream the butter with sugar, lemon zest, and vanilla sugar until fluffy. Gradually add the eggs and mix. Finally, stir in the nuts, flour, baking powder, and rum. Spread the dough onto a baking sheet lined with baking paper and top with the pitted and halved apricots. Bake at 170°C for about 45 minutes. Sprinkle with powdered sugar.

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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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