Sunken apricot cake

Name: Sunken apricot cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 280 g Butter or margarine; 300 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 5 Eggs (size M); 275 g Flour; 1 package Baking Powder; 1 1/2 can(s) (850 ml each) Apricots; 2 TABLESPOONS Whipped cream; 2 TABLESPOONS liquid honey; 150 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

280 g Butter or margarine
300 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
5 Eggs (size M)
275 g Flour
1 package Baking Powder
1 1/2 can(s) (850 ml each) Apricots
2 TABLESPOONS Whipped cream
2 TABLESPOONS liquid honey
150 g flaked almonds
7-10 Tbsp Grease

Directions

1
Place 200 g fat, 200 g sugar and lemon zest in a bowl and beat until frothy with the whisks of the hand mixer. Stir in the eggs one after the other. Stir in flour and baking powder. Place the apricots on a sieve and drain. Grease the bottom of a springform pan (26 cm Ø). Fill in the dough and smooth it down.
2
Spread the apricots on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 45 minutes. In the meantime, heat the remaining fat, sugar, cream and honey in a saucepan and dissolve. Carefully fold in flaked almonds. After 30 minutes of baking time, spread almond paste on the apricot cake and bake to finish. Tastes good with crème fraîche