Buttermilk-apricot cake from the tray with vanilla sprinkles

Name: Buttermilk-apricot cake from the tray with vanilla sprinkles
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 1 Vanilla pod; 560 g Flour; 370 g Sugar; 490 g soft butter or margarine; 1 can(s) (850 ml) Apricots; 50 g Pistachio kernels; 7-10 Tbsp peel of 1 untreated lemon; 4 Eggs (size M); 100 g Cornstarch; 2 TEASPOONS Baking Powder; 100 ml Buttermilk; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

1 Vanilla pod
560 g Flour
370 g Sugar
490 g soft butter or margarine
1 can(s) (850 ml) Apricots
50 g Pistachio kernels
7-10 Tbsp peel of 1 untreated lemon
4 Eggs (size M)
100 g Cornstarch
2 TEASPOONS Baking Powder
100 ml Buttermilk
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. For the crumbles, knead 360 g flour, 120 g sugar, 240 g soft fat and vanilla pulp into crumbles. Drain the apricots and let them drain well. For the dough, chop the pistachios coarsely. Mix 250 g soft fat, 250 g sugar and lemon zest with the whisk of the hand mixer until creamy. Stir in the eggs one after the other. Mix 200 g flour, cornstarch and baking powder and stir in briefly, alternating with buttermilk.
2
Fold in the pistachios. Pour the dough onto a greased and floured baking tray (33 x 39 cm) and smooth it down. Spread the apricots evenly on top. Sprinkle crumbles over it. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Cut the cake into 24 pieces and dust some with icing sugar if necessary.