Spice Apricot Cake

Name: Spice Apricot Cake
Cook time: 4 h
Total time: 4 h
Yield: 20
Ingredients: 7-10 Tbsp fat and about 30 g flaked almonds for the mould; 100 g Walnut kernels; 4 tablespoons (50 g) Pumpkin seeds; 100 g dried; 7-10 Tbsp Soft apricots; 250 g soft butter/margarine; 250 g Sugar; 7-10 Tbsp Salt; 1 pinch Cardamom; 1 coated Tsp Cinnamon; 4 Eggs (Gr. M); 250 g Flour; 35 g Cocoa; 4 coated Tsp (12 g) Baking Powder; 7-10 Tbsp Icing sugar

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
240 mins

TOTAL TIME
240 mins

Ingredients

Servings: 20

7-10 Tbsp fat and about 30 g flaked almonds for the mould
100 g Walnut kernels
4 tablespoons (50 g) Pumpkin seeds
100 g dried
7-10 Tbsp Soft apricots
250 g soft butter/margarine
250 g Sugar
7-10 Tbsp Salt
1 pinch Cardamom
1 coated Tsp Cinnamon
4 Eggs (Gr. M)
250 g Flour
35 g Cocoa
4 coated Tsp (12 g) Baking Powder
7-10 Tbsp Icing sugar

Directions

1
Grease a box form (30 cm long; approx. 2 1/2 l capacity) and sprinkle with flaked almonds. Coarsely chop walnuts, 2 tablespoons pumpkin seeds and apricots and mix everything.
2
Mix fat, sugar, 1 pinch of salt, cardamom and cinnamon with the whisk of the hand mixer for 4-5 minutes until creamy. Stir in the eggs one by one. Mix flour, cocoa and baking powder and stir in portions briefly.
3
Fold in the nut mixture.
4
Spread the dough into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour (if necessary, cover shortly before the end of the baking time). Let the cake cool down in the tin for about 10 minutes.
5
Drop onto a cake rack and let it cool down. Dust with icing sugar and decorate with 2 tablespoons of pumpkin seeds.