Honey-apricot cake

Name: Honey-apricot cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 125 g Almond kernels without skin; 125 g dried soft apricots; 100 g Marzipan raw mass; 200 g soft butter; 100 g Honey; 4 Eggs (size M); 200 g Flour; 3 TSP Baking Powder; 125 g Dark chocolate; 1 TABLESPOON Oil; 25 g Icing sugar; 1-2 TABLESPOONS Cocoa for dusting; 1 paper piping bag or 1 small freezer bag; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

125 g Almond kernels without skin
125 g dried soft apricots
100 g Marzipan raw mass
200 g soft butter
100 g Honey
4 Eggs (size M)
200 g Flour
3 TSP Baking Powder
125 g Dark chocolate
1 TABLESPOON Oil
25 g Icing sugar
1-2 TABLESPOONS Cocoa for dusting
1 paper piping bag or 1 small freezer bag
7-10 Tbsp Grease

Directions

1
Coarsely chop the almonds and apricots. Grate the marzipan. Beat butter and honey with the whisk of the hand mixer until white and frothy. Stir in 2 eggs individually, then add the grated marzipan. Stir in the remaining eggs one after the other. Mix flour and baking powder, stir in with chopped almonds and apricots
2
Grease a box mould (25 cm long; 1 1/2 litre capacity). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes, covering after approx. 30 minutes and finally testing with sticks. Take out the cake and let it cool down on a cake rack for about 30 minutes. Turn the cake out of the tin, turn it over and let it cool down
3
Chop the chocolate and melt it over a warm water bath. Stir in oil. Remove the chocolate from the bain-marie, let it stand for about 20 minutes
4
coat the cake with chocolate, leave to dry and dust with cocoa
5
waiting time approx. 1 1/4 hours