Apricot cake with walnuts

Name: Apricot cake with walnuts
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1.5 kg fresh apricots (alternatively 2-3 tins of apricots à 850 ml); 50 g lactose-free whole milk chocolate; 175–200 g Walnut kernels; 250 g soft lactose-free butter or margarine; 200 g Sugar; 7-10 Tbsp pulp of 1/2 vanilla pod; 4 Eggs (size M); 300 g Flour; 1 TEASPOON Baking Powder; 1 TABLESPOON Rum; 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1.5 kg fresh apricots (alternatively 2-3 tins of apricots à 850 ml)
50 g lactose-free whole milk chocolate
175–200 g Walnut kernels
250 g soft lactose-free butter or margarine
200 g Sugar
7-10 Tbsp pulp of 1/2 vanilla pod
4 Eggs (size M)
300 g Flour
1 TEASPOON Baking Powder
1 TABLESPOON Rum
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Grease

Directions

1
Wash the apricots, drain well, cut in half and remove the stone. Grate the chocolate. Chop 50 g walnut kernels. Cream fat, sugar and vanilla pulp with the whisk of the hand mixer. Add 3-4 tbsp. flour to the eggs one after the other.
2
Mix the rest of the flour and baking powder and finally stir in briefly together with the rum, chocolate and chopped walnuts. Spread the dough on a greased baking tray (approx. 32 x 38 cm). Place the apricots on the dough with the round sides facing down and place a walnut kernel on each half. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Let the cake cool down on the baking tray, dust with icing sugar and cut into pieces. Serve with whipped cream (lactose-free)
3
waiting time approx. 2 hours