Summary

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

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Instructions

1. Drain the apricots thoroughly.
2. Make a shortcrust pastry from the soft butter, sugar, flour, cornstarch, cinnamon, baking powder and salt. Then divide the dough in half.
3. Preheat the oven to 200 ° C top / bottom heat.
4. 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.
5. Bake the cake for 30 minutes. Dust the cake with powdered sugar before serving.