Summer Apricot Cake

Rachel Vazquez
very easy
3 1
60 mins
60 mins


Servings: 8
  • 1 Organic Lemon
  • 100 g Butter
  • 50 g Icing sugar
  • 175 g Flour
  • 100 g chopped almonds
  • 600 g Apricots
  • 125 g Raspberries
  • 10 g (1 level tablespoon) Cornstarch
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film


  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.

Nutrition Facts

310 kcal
32 g
18 g
5 g