Simple: Apricot Cake – Food & Drink

A cake recipe for all foodies:

1. cut apricots crosswise. Blanch (scald) briefly in boiling water, rinse and drain. Skin apricots, cut in half and remove stone. Marinate apricot halves in a work bowl with the juice of one lemon. Coarsely crush amaretti with a heavy kitchen knife.

Mix flour with baking powder and cornstarch. Cream butter, sugar and 1 pinch of salt with the whisk of a food processor in about 10 minutes. gradually add eggs and beat until smooth. Fold in the flour mixture. Season the dough with the lemon and orange zest. 3.

Spread the dough evenly in a baking pan (30×25 cm) lined with parchment paper and smooth it out. Sprinkle amaretti crumbs on top of the dough. Spread the apricots evenly on the dough with the convex side up. Bake the cake in the heated oven at 170 °C on the 2nd rack from the bottom for 40-45 minutes (gas 1-2, convection oven 30-35 minutes at 160 °C ). Remove the cake from the stove and cool a little bit.

Warm the apricot jam only slightly and spread it through a sieve.

Spread the apricot halves on the cake with the jam. Cool the cake, cut into pieces, dust with a little powdered sugar and bring to the table.

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