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Sunken apricot cake with cranberries

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Ingredients for 1 servings:

  • 1 can apricot(s)
  • 200 g butter
  • 150 g sugar
  • 1 packet of vanilla sugar
  • 4 eggs
  • 200 g flour
  • 100 g almonds, ground
  • 1 pack of chocolate shavings
  • 2 tsp baking powder
  • 50 g cranberries from the jar
  • n. B. Icing sugar for dusting

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

surprisingly simple, but ingenious

Drain the apricots. Beat the fat, sugar, and vanilla sugar until frothy. Beat in the eggs one at a time. Combine the flour, almonds, and baking powder and stir in portions along with the chocolate shavings. Pour the batter into the tin and smooth it out. Arrange the apricots, cut-side up, on top of the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 45-50 minutes (cover after 30 minutes if necessary). Cool on a wire rack. Place about half a teaspoon of cranberries on each cut apricot. Dust with powdered sugar 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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