Apricot ring cake with lemon icing

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the apricots, drain well, cut in half and remove the stones. Cut the apricot halves into small cubes. Chop the pistachios. Grease a ring cake tin (3 litres capacity) and dust with flour

2. 2

   Cream butter, sugar, vanillin sugar and eggs with the whisk of the hand mixer. Add buttermilk and mix. Mix flour, salt and baking powder and stir into the egg-sugar mixture in portions. Put half of the dough into the form. Stir apricots and pistachios into the remaining dough, except for 1 tbsp. Pour into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour and 10 minutes. Take out the cake and let it cool in the tin for about 30 minutes. Then turn out onto a cake plate and let it cool down

3. 3

   Wash the lemon, grate dry and grate the peel. Halve the lemon, squeeze the juice. Mix the icing sugar, half of the lemon peel and 3 tbsp. lemon juice to a thick icing, place on the cake and let it run down slightly. Decorate with the remaining pistachios and lemon peel

4. 4

   waiting time 3-4 hours

Nutrition Facts

KCAL
400 kcal

CARBS
56 g

FATS
16 g

PROTEINS
7 g