Summary

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

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Instructions

1. Wash the apricots, dry them well, cut in half and core. Put one half of the apricot aside. Quarter the remaining halves.
2. 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.
3. Preheat the oven to 180 degrees (top and bottom heat).
4. 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.
5. Mix flour with baking powder and mix in alternately with milk using a hand mixer. Add the poppy seeds and stir in well.
6. Spread the poppy seed mixture evenly on the apricot wedges with a tablespoon. Then smooth out with the pastry card.
7. Bake the cake in the preheated oven at 180 degrees (top and bottom heat) for about 40 minutes.
8. 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.
9. Carefully peel off the baking paper and let it cool down completely.
10. Heat the apricot jam with a tablespoon of water and carefully brush the apricots with it with a pastry brush.
11. Sprinkle the toasted almond flakes on the center of the cake.