Apricot cup cake

AUTHOR
Valentine Lee
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
20 mins
TOTAL TIME
100 mins

Ingredients

Servings: 24
  • 1 cup (150 g each) Fresh cream
  • 1 kg fresh apricots
  • 2 can(s) (850 ml + 425 ml) Apricots
  • 350 g soft butter
  • some soft butter
  • 1 cup sugar (approx. 200 g)
  • 5 Eggs (Gr. M)
  • 3,5 Cups flour (about 500 g)
  • some Flour
  • 1 cup ground almonds (approx. 100 g)
  • 1 pck. Baking Powder
  • 1 cup milk (approx. 230 ml)
  • 5 TABLESPOONS flaked almonds
  • 6 TABLESPOONS Apricot Jam

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Put crème fraîche in a bowl. Wash and dry the cup and use it to measure the ingredients. Wash fresh apricots, halve and stone them. Drain canned fruits.

  2. 2

    Mix 350 g butter and sugar until creamy. Stir in the eggs one by one. 3 1⁄2 Mix the beaker flour, ground almonds and baking powder, stir in portions alternately with milk. Stir in crème fraiche.

  3. 3

    Put the dough on a greased and flour-blasted fat pan (approx. 32 x 39 cm) and smooth it down. Spread the apricots with the cut surface facing down. Bake in a hot oven for about 35 minutes.

  4. 4

    Roast the flaked almonds in a pan without fat until golden brown and take them out immediately. Let the cake cool down. Bring jam and 1 tbsp. water to the boil while stirring, spread on the cake. Sprinkle almond flakes over it. Whipped cream tastes good with it.

Nutrition Facts

KCAL
350 kcal
CARBS
33 g
FATS
20 g
PROTEINS
6 g