For the coffee round in the summer garden and on the sunny balcony, there must be fruitcake. Nice and juicy, refreshing and sweet. In addition, uncomplicated, preferably in such a way that you do not necessarily need a cake fork and you can also hold the cake slices in your hand – if you want.
So: A fruitcake from the box. An apricot cake is deliciously juicy. Try this quick recipe with a simple batter. Almonds give this apricot cake its aroma kick.
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Recipe for apricot cake from the mold with almonds
You will need the apricot cake: 150 grams butter, 120 grams sugar, 1 packet vanilla sugar, 1 pinch salt, 3 medium eggs, 300 grams flour, 2 even teaspoons baking powder, 2 tablespoons milk, 1 large box with half apricots, 60 grams almonds (flakes or slices), 50 grams of apricot jam
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Here’s how it works: First empty the canned apricots into a colander. Preheat the oven to 180 degrees (160 degrees for convection oven). Grease the baking tray (30 x 40 centimeters).
For the dough, cream the butter in a bowl with a mixer until smooth. Gradually stir in sugar, vanilla sugar and salt until a thick dough is formed. Then stir in the eggs on the highest setting, one at a time, half a minute for each egg.
Mix together flour and baking powder and turn in gradually, at medium speed. Add the milk twice in between. Then spread the batter on the baking tray.
Spread the apricots evenly on the dough, with the basket up. Sprinkle the almonds over and put the cake in the oven! After about 30 minutes, the apricot cake is ready from the mold. Or not?
Almost done! The apricot is still missing. To do this, slide the apricot jam through a sieve and bring to the boil briefly. A squeeze of lemon juice can be added here if available. Brush the apricots on the cake with the hot jam with a pastry brush. When the apricot cake has cooled on a rack, it is ready to serve.
Tips: If you like it a little sweeter, you can sprinkle the apricot cake with sifted sugar.
The technical term apricots By the way, this means spreading hot apricot jam on pastries. Apricots ensure that a glaze sticks better and with fruitcakes that the topping does not dry out. In addition, the apricot gives a beautiful shine.
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