Apricot Marzipan Cake

AUTHOR
Janie Gentry
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 1
  • 7-10 Tbsp slightly + 225 g soft butter
  • 7-10 Tbsp some + 225 g flour
  • 1⁄2 Package Baking Powder
  • 100 g Marzipan paste
  • 150 g Icing sugar
  • 1 package Bourbon vanilla sugar
  • 7-10 Tbsp Peel from 1⁄2 Organic lemon
  • 3 Eggs (Gr. M)
  • 8 ripe apricots
  • 5 TABLESPOONS Apricot Jam
  • 3 TABLESPOONS crushed pistachios
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the mould with butter and dust with flour.

  2. 2

    For the topping, briefly blanch the apricots with hot water. Skin, halve and stone the fruit.

  3. 3

    For the sponge mixture, mix 225 g flour with baking powder and sieve into a mixing bowl. Finely dice the marzipan. Add 225 g butter, icing sugar, vanilla sugar, lemon zest and eggs to the flour. Mix everything with the whisks of the mixer, first on a low setting, then on the highest setting, to a dough that falls off the whisk with a hard tear.

  4. 4

    Fill the dough into the prepared springform pan and smooth it down.

  5. 5

    Spread the apricot halves with the round side down in a circle on the dough and press them in gently.

  6. 6

    Bake the cake in a hot oven on the middle shelf for 40-45 minutes. Remove from the oven and allow to cool completely on a cake rack. Remove from the tin.

  7. 7

    Warm the apricot jam in a small pot. Spread the cake including the edge. Sprinkle with pistachios.

Nutrition Facts

KCAL
360 kcal
CARBS
34 g
FATS
22 g
PROTEINS
5 g