Apricot and spice crumble

Name: Apricot and spice crumble
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 2 can(s) (à 425 ml) Apricots; 400 g Flour; 260 g demerara sugar; 2 packages Vanillin sugar; 7-10 Tbsp Salt; 1 Egg yolk (size M); 275 g Butter or margarine; 5 Eggs (size M); 1 package Baking Powder; 1/2 TEASPOON Coriander; 1 TEASPOON Cinnamon; 7-10 Tbsp grated rind of 1 untreated lemon; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

2 can(s) (à 425 ml) Apricots
400 g Flour
260 g demerara sugar
2 packages Vanillin sugar
7-10 Tbsp Salt
1 Egg yolk (size M)
275 g Butter or margarine
5 Eggs (size M)
1 package Baking Powder
1/2 TEASPOON Coriander
1 TEASPOON Cinnamon
7-10 Tbsp grated rind of 1 untreated lemon
7-10 Tbsp Fat and flour

Directions

1
Drain the apricots. Mix 100 g flour, 60 g sugar, 1 packet of vanillin sugar, 1 pinch of salt, egg yolk and 75 g fat in pieces with the dough hooks of the hand mixer to form crumbles.
2
Set aside. Cream 200 g soft fat, 200 g sugar, 1 packet of vanillin sugar and 1 pinch of salt. Stir in the eggs one by one. Mix 300 g flour, baking powder, coriander, cinnamon and lemon peel and stir in.
3
Grease a springform pan (24 x 24 cm) and dust with flour. Put the dough into the form and smooth it down. Spread the apricots on the dough and sprinkle with crumbles. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes.
4
Loosen the rim of the springform pan and let the cake cool down in the pan. Whipped cream tastes good with it.