John Myers
Contents
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Ingredients
- For the nut mass:
- 100 g Butter
- 75 g Brown sugar
- 100 Milliliters Maple syrup
- 250 g Nut mix
- For the batter:
- 200 g Butter
- 150 g Brown sugar
- 1 pinch Salt
- 1 packet Vanilla sugar
- 1 packet Lemon zest
- 3 Free range eggs
- 250 g Flour
- 2 teaspoon Baking powder
- 150 g Yogurt 10% fat
- For apricoting:
- 5 tablespoon Apricot jam
- 2 tablespoon Rum
Instructions
- Roughly chop the nuts. Melt the butter in a saucepan. Add the brown sugar and maple syrup and let melt. Add the roughly chopped nuts and mix in.
- Grease a baking sheet and line it with parchment paper. Place a 25 x 30 cm baking frame on the baking paper and spread the nut mixture on the baking paper.
- For the dough, stir the butter in a mixing bowl until smooth. Gradually stir in the brown sugar, vanilla sugar, lemon zest and a pinch of salt until you have a smooth mixture. Now stir in each egg for about half a minute. Mix the flour with the baking powder, sieve and stir in two portions. Finally stir in the yogurt.
- Pour the dough onto the nut mixture and distribute it. Place the cake in the oven preheated to 180 degrees (top - bottom heat) and bake for approx. 25 - 30 minutes. After baking, let the cake cool down briefly and then turn it out onto a kitchen board lined with aluminum foil.
- Now carefully peel off the baking paper. Strain the apricot jam through a sieve into a saucepan and let it boil down a little. Add the rum and stir in. Now spread the warm cake with it and let it cool down.
Nutrition
Serving: 100gCalories: 432kcalCarbohydrates: 40.6gProtein: 7.2gFat: 25.9g
