Summary

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

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Instructions

1. 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.
2. Put the dough in a springform pan that has been greased and sprinkled with semolina.
3. 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.
4. Dust with powdered sugar to serve. This goes well with whipped cream.
5. Annotation:
6. You can bake the cake all year round with preserved apricots.