Apricot and marzipan cake

  • something + 225 g soft butter
  • something + 225 g flour
  • 1⁄2 Package Baking powder
  • 100 g marzipan paste
  • 150 g powdered sugar
  • 1 packet Bourbon vanilla sugar
  • zest of 1⁄2 organic lemon
  • 3 Eggs (Gr. M)
  • 8 Ripe apricots
  • 5 EL Apricot jam
  • 3 tbsp chopped pistachios
  • baking paper
45 minutes
very easy
1.
Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: s. Manufacturer). Grease the form with butter and dust with flour.
2.
For the topping, briefly scald the apricots with hot water. Peel, halve and stone the fruit.
3.
For the batter, mix 225 g 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 mixer first on a low setting, then on the highest setting to form a dough that falls from the whisk with difficulty.
4.
Pour the batter into the prepared springform panand smooth it out.
5.
Spread the apricot halves with the round side down in a circle on the dough and press in gently.
6.
Bake the cake in the hot oven on the middle rack for 40–45 minutes. Remove and let cool completely on a wire rack. Detach from the mold.
7.
Heat the apricot jam in a small saucepan. Brush the cake including the edge with it. Sprinkle with pistachios.
1 portion approx:
  • 360 kcal
  • 5 g protein
  • 22 g fat
  • 34 g carbohydrates

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