Summer Apricot Cake

Ingredients

Directions

1. 1

   Wash lemon hot, grate dry and thinly grate half of the peel. Knead butter, icing sugar, lemon zest, flour and 1-2 tbsp. cold water with your hands to a smooth dough. Press dough flat, wrap in foil and refrigerate for about 1 hour.

2. 2

   Finely grind 50 g almonds in the universal chopper. Wash, halve and stone the apricots. Sort raspberries. Roll out the dough round (approx. 26 cm Ø) on a floured work surface. Line a greased springform pan (approx. 20 cm Ø) with the dough.

3. 3

   Sprinkle ground almonds on the bottom.

4. 4

   Mix apricots, starch and sugar. Carefully mix in the raspberries and fill into the springform pan like a dome. Fold the excess dough from the rim over the filling. Sprinkle the remaining chopped almonds over the filling and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

5. 5

   manufacturer) Bake for 30-40 minutes.

6. 6

   Take the cake out of the oven and let it cool down on a cake rack. Remove from the mould and serve lukewarm or cold. Before serving, dust with icing sugar if necessary.