Extra Fruity Apricot Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 800 g apricot (s), (apricots)
- 2 tablespoon liqueur, (apricot liqueur)
- 150 g butter
- 120 g suar
- 1 packet vanilla sugar
- 4 egg (s)
- 250 g flour
- 1 packet baking powder
- 1 tablespoon apricot jam, (apricot jam)
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Halve and core the apricots. Finely puree 300 g of the apricot halves with the liqueur, quarter or eighth of the remaining apricots, depending on size.
- Mix the butter with sugar and vanilla sugar until frothy. Gradually stir in the eggs well. Mix flour with baking powder and stir in with the pureed apricots.
- Pour the dough into a greased springform pan (26 cm diameter) and smooth it out. Cover with the apricot pieces and bake at 180 degrees for 30-40 minutes.
- Warm the apricot jam a little and brush the hot cake with it. Let cool down. Dust with icing sugar if you like and serve.
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