Waldviertel Apricot Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g apricot (s), (apricots)
- 100 g butter, (room temperature)
- 140 g powdered suar
- 2 large egg (s), (room temperature)
- 1 pinch (s) salt
- 160 g spelled flour, fine
- 9 g bakin powder, (1/2 pack)
- 60 ml milk
- 100 g poppy seeds, rated
- 1 tablespoon jam, (apricot jam - apricot jam)
- 30 g flaked almonds
- Butter, for greasing and baking paper
Print Recipe
Pin Recipe Instructions
- Wash the apricots, dry them well, cut in half and core. Put one half of the apricot aside. Quarter the remaining halves.
- Line the springform pan (26cm) with greased baking paper. Place the apricot slices in a circle on the baking paper. Place the apricots in the middle with the cut surface facing up.
- Preheat the oven to 180 degrees (top and bottom heat).
- Cut the butter into small pieces and stir in the icing sugar with a hand mixer for about 5 minutes until frothy. Stir in the eggs and a pinch of salt and stir for another 5 minutes.
- Mix flour with baking powder and mix in alternately with milk using a hand mixer. Add the poppy seeds and stir in well.
- Spread the poppy seed mixture evenly on the apricot wedges with a tablespoon. Then smooth out with the pastry card.
- Bake the cake in the preheated oven at 180 degrees (top and bottom heat) for about 40 minutes.
- Take the cake out of the oven and let it cool for about 30 minutes. Remove the cake from the springform ring with a small, pointed knife, lift off the ring and then turn it out onto a cake plate.
- Carefully peel off the baking paper and let it cool down completely.
- Heat the apricot jam with a tablespoon of water and carefully brush the apricots with it with a pastry brush.
- Sprinkle the toasted almond flakes on the center of the cake.
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