For the coffee round in the summer garden and on the sunny balcony, there must be a fruitcake. Nice and juicy, refreshing and sweet. In addition, uncomplicated, preferably in such a way that you do not necessarily need a cake fork and you can also hold the cake slices in your hand – if you want.
So: A fruitcake from the plate. An apricot cake is beautifully juicy. Try this quick recipe with a simple batter. Almonds give this apricot cake a scent kick.
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Recipe for apricot cake from the plate with almonds
You need for the apricot cake: 150 grams butter, 120 grams sugar, 1 packet vanilla sugar, 1 pinch salt, 3 medium eggs, 300 grams flour, 2 even teaspoons baking powder, 2 tablespoons milk, 1 large jar of apricot halves, 60 grams almonds (flaked or shredded), 50 grams apricot jam
Here’s how it works: First pour the canned apricots into a colander. Preheat the oven to 180 degrees (160 degrees for convection oven). Grease the baking tray (30 x 40 centimeters).
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For the dough, cream the butter in a bowl with a blender until smooth. Gradually stir in sugar, vanilla sugar and salt until a thick dough is formed. Then stir in the eggs at the highest level, one at a time, for half a minute for each egg.
Mix flour and baking powder and turn gradually, on medium speed. Add the milk twice in between. Then spread the batter on the baking sheet.
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Spread the apricots evenly on the dough, with the curve facing up. Sprinkle the almonds over and put the cake in the oven! After about 30 minutes, the apricot cake is ready from the mold. Or not?
Almost done! The apricot is still missing. To do this, push the apricot jam through a sieve and bring to a boil briefly. A splash of lemon juice can be added here if available. Brush the apricots on the cake with the hot jam with a pastry. When the apricot cake has cooled on a wire rack, it is ready to be served.
Tip: If you like it a little sweeter, you can powder the apricot cake with sifted caster sugar.
The technical term apricots By the way, this means spreading hot apricot jam on pastries. Apricots ensure that a glaze adheres better and, with fruitcakes, that the topping does not dry out. In addition, the apricot gives a beautiful shine.