Rhubarb-apricot cake (diabetics)

Name: Rhubarb-apricot cake (diabetics)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: 2 jars of apricots (à 370 ml; suitable for diabetics); 250 g Butter or margarine; 132 g Diabetic sweetness; 7-10 Tbsp pulp of 1 vanilla pod; 1 pinch Salt; 5 Eggs (size M); 250 g ground almonds (without skin); 300 g Flour; 1 package Baking Powder; 3-4 Tbsp Milk; 700 g cleaned rhubarb; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 25

2 jars of apricots (à 370 ml; suitable for diabetics)
250 g Butter or margarine
132 g Diabetic sweetness
7-10 Tbsp pulp of 1 vanilla pod
1 pinch Salt
5 Eggs (size M)
250 g ground almonds (without skin)
300 g Flour
1 package Baking Powder
3-4 Tbsp Milk
700 g cleaned rhubarb
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Drain the apricots. Cream fat, diabetic sweetener, vanilla pulp and salt with the whisk of the hand mixer. Stir in the eggs one by one. Mix almonds, flour and baking powder and stir in portions alternately with the milk. Spread the dough into a greased fat pan (approx. 32 x 38 cm).
2
Spread apricots and rhubarb on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 1 1/4 hours. If necessary, cover with aluminium foil in the last minutes. Let them cool down