Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 125 g butter, soft
- 200 g suar
- 250 g flour
- 50 g cornstarch
- 0.5 teaspoon ½ cinnamon
- 1 pinch baking powder
- 1 pinch (s) salt
- 1 can apricot (s), approx. 480 g
- 100 g flaked almonds
- powdered sugar
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Drain the apricots thoroughly.
- Make a shortcrust pastry from the soft butter, sugar, flour, cornstarch, cinnamon, baking powder and salt. Then divide the dough in half.
- Preheat the oven to 200 ° C top / bottom heat.
- Press half of the dough onto the bottom of a buttered springform pan, pulling the edge up a little. Distribute the apricot halves evenly on top. Now crumble the second half of the shortcrust pastry over the apricots and finally sprinkle the almond flakes evenly over the top.
- Bake the cake for 30 minutes. Dust the cake with powdered sugar before serving.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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