Apricot and marzipan cake

  • something + 225 g soft butter
  • something + 225 g flour
  • 1⁄2 Package Baking powder
  • 100 g Marzipan -Raw mass
  • 150 g Icing sugar
  • 1 packet Bourbon vanilla sugar
  • zest of 1⁄2 organic lemon
  • 3 Eggs (size M)
  • 8 Ripe apricots
  • 5 EL Apricot jam
  • 3 tbsp chopped pistachios
  • baking paper
75 minutes
very easy
For the topping, briefly scald the apricots with hot water. Peel, halve and stone the fruits
For the batter, mix 225 g of flour with baking powder and sift into a mixing bowl. Finely dice the marzipan. Add 225 g butter, powdered sugar, vanilla sugar, lemon peel and eggs to the flour. Mix everything with the whisk of the hand mixer first on a low setting, then on the highest setting to form a dough that falls from the whisk with difficulty. Pour the dough into a greased springform pan, dusted with flour, and smooth it out
Spread the apricot halves with the round side down in a circle on the dough and press them in slightly
Bake the cake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) on the middle rack for 40–45 minutes. Remove and let cool completely on a wire rack. Remove from the mold
Heat the apricot jam in a small saucepan. Brush the cake including the edge with it. Sprinkle with pistachios
Wait approx. 45 minutes
1 portion approx .:
  • 360 kcal
  • 1510 kJ
  • 5 g protein
  • 22 g fat
  • 34 g carbohydrates


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