Summary

Ingredients

• Butter, soft, for the shape
• Flour for the mold
• 500 g apricot (s)
• 220 g flour, here liht spelled flour
• 80 g almonds, round
• 2 teaspoons baking soda
• 0.5 teaspoon ½ ginger powder
• 160 g butter, soft
• 120 g whole cane suar
• salt
• 4 egg (s)
• 100 ml milk, here almond milk
• Icing sugar for dusting

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Instructions

1. Eaten pure, as jam or as a delicious cake, the sweet fruits are always popular. Now the delicious stone fruit is back in season and of course there is a juicy apricot cake for Sunday coffee.
2. Preheat the oven to 180 ° C top / bottom heat. Line the bottom of a springform pan with parchment paper. Grease the edge of the mold and dust with a little flour.
3. Wash the apricots, cut in half, stone and cut lengthways in the middle. Mix the flour with the almonds, baking powder and ginger powder. Beat the soft butter with the whole cane sugar and a pinch of salt with the mixer for about five minutes. Add the eggs one by one and stir in until the ingredients are well combined. Stir in half of the flour mixture. Then stir in the rest of the flour mixture along with the milk. Pour the dough into the prepared form and smooth it out. Spread the apricots on top with the cut surface facing down.
4. Bake the apricot cake in the preheated oven on the second rack from the bottom for about 50 minutes. Make a chopstick sample.
5. Take out and let cool down a little in the tin. Remove the mold and dust with a little icing sugar, if you like, before serving.