Apricot cake

Ingredients

Directions

1. 1

   Mix flour, dried yeast, sugar, lemon peel and salt. Melt the fat. Stir in milk and fat with the dough hooks of the hand mixer and work into a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. Drain the apricots and collect the juice.

2. 2

   Mix marzipan with 6 tablespoons of apricot juice. Fill half of the dough into a greased springform pan (26 cm Ø) and smooth it down. Spread with the marzipan mixture and cover with the apricot halves (keep 15-16 pieces). Pour the rest of the dough over it, smooth it down and cover the rim with the rest of the apricots. Sprinkle almonds in the middle. Allow to rise again for another 15 minutes and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Remove and let cool slightly on a cake rack. Remove from the edge with a sharp knife. Heat up the apricot jam, pass through a sieve and brush the warm cake on the edge.

3. 3

   Sprinkle almonds in the middle. Allow to rise again for another 15 minutes and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 1 hour. Remove and let cool slightly on a cake rack. Remove from the edge with a sharp knife. Heat up the apricot jam, pass through a sieve and brush the warm cake on the edge. Makes about 16 pieces

4. 4

   Tableware: Zeller Keramik