Marble fruit cake

Name: Marble fruit cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 200 g Soft Apricots; 75 g Pistachio kernels; 250 g Butter or margarine; 250 g Sugar; 3 TABLESPOONS Apricot liqueur; 4 Eggs (size M); 375 g Flour; 1 package Baking Powder; 2 TABLESPOONS Cocoa powder; 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Fat and flour

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

200 g Soft Apricots
75 g Pistachio kernels
250 g Butter or margarine
250 g Sugar
3 TABLESPOONS Apricot liqueur
4 Eggs (size M)
375 g Flour
1 package Baking Powder
2 TABLESPOONS Cocoa powder
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Fat and flour

Directions

1
Finely dice the apricots. Coarsely chop the pistachios. Cream fat, sugar and apricot liqueur with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Halve the dough. Sift the cocoa powder onto one half of the dough and stir in.
2
Fold apricots and pistachios into the light half of the dough. Pour the dough alternately by the spoonful into a greased, flour-polluted ring cake mould (approx. 1 1/2 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 70 minutes. Take the cake out of the oven and let it cool down for about 10 minutes. Turn the cake out of the tin and let it cool down completely. Dust with icing sugar