Apricot bee sting tin cake

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the icing, boil 75 g fat, 75 g sugar and honey in a pot while stirring. Stir in flaked almonds, then remove from heat and stir in milk. Leave to cool. Lightly carve apricots crosswise and pour boiling water over them. Rinse under cold water and remove the skin.

2. 2

   Halve and stone the fruit. Wash lemon and grate dry. Finely grate the peel, squeeze out the juice. Cream 300 g fat, 250 g sugar, salt and lemon rind (large mixing bowl). Stir in eggs one by one, alternating with 4-5 tablespoons of flour. Mix the remaining flour and baking powder and add to the fat egg mixture together with lemon juice and sour cream. Mix everything to a smooth dough. Pour the dough into a greased, flour-dusted grease pan of the oven (approx. 39 x 32 cm) and smooth it down. Spread apricot half on top and sprinkle with bee sting mixture (if possible, not too much on the fruit).

3. 3

   Mix the remaining flour and baking powder and add to the fat egg mixture together with lemon juice and sour cream. Mix everything to a smooth dough. Pour the dough into a greased, flour-dusted grease pan of the oven (approx. 39 x 32 cm) and smooth it down. Spread apricot half on top and sprinkle with bee sting mixture (if possible, not too much on the fruit). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes, if necessary cover the last 10 minutes with a tray or aluminium foil. Dust with icing sugar before serving

4. 4

   1 hour waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
32 g

FATS
20 g

PROTEINS
5 g