Apricot Nut Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 grams flour
- 2 teaspoons baking soda
- 100 g suar
- 100 g butter
- 100 g hazelnuts, round
- 1 pinch (s) salt
- 2 egg (s)
- 1 tablespoon egg liqueur
- 1 teaspoon orange peel, grated, to taste
- 1 teaspoon lemon zest, grated, to taste
- 500 g apricot (s)
- Fat, and a little semolina for the baking pan
- Powdered sugar, for decoration
Print Recipe
Pin Recipe Instructions
- Beat the butter, sugar and eggs until frothy. Add the orange and lemon zest and a pinch of salt. Mix the flour and baking powder and stir everything in as well. Finally, mix in the egg liqueur and the ground hazelnuts well.
- Put the dough in a springform pan that has been greased and sprinkled with semolina.
- Wash the apricots, cut them in half and remove the stone. Place the fruit on the dough with the cut surfaces facing down. Put in the oven preheated to 200 ° C (top and bottom heat) and bake for about 30 minutes.
- Dust with powdered sugar to serve. This goes well with whipped cream.
- Annotation:
- You can bake the cake all year round with preserved apricots.
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