Apricot sheet cake (diabetics)

Name: Apricot sheet cake (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 1 glass (720 ml) Apricots (suitable for diabetics); 150 g Butter or margarine; 50 g Fructose; 4 Eggs (size M); 100 ml Milk; 300 g Flour; 1 TEASPOON Baking Powder; 20 g crushed pistachio kernels; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

1 glass (720 ml) Apricots (suitable for diabetics)
150 g Butter or margarine
50 g Fructose
4 Eggs (size M)
100 ml Milk
300 g Flour
1 TEASPOON Baking Powder
20 g crushed pistachio kernels
7-10 Tbsp Grease

Directions

1
Drain the apricots well. Beat the fat and fruit sugar with the whisk of the hand mixer until foamy. Stir in eggs bit by bit. Stir in milk. Mix flour and baking powder, stir in. Spread the dough on a greased baking tray (35 x 40 cm)
2
Spread the apricots on top. Bake the cake in the preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let the cake cool down and sprinkle with pistachios
3
BE 1 (of which 2 g fructose)