Apricot bundt cake with lemon glaze

For 18 pieces
  • 200 g Apricots
  • 5 EL Pistachio kernels
  • 250 g Butter
  • 400 g Sugar
  • 2 Package Vanillin-Sugar
  • 6 Eggs (size M)
  • 250 ml Buttermilk
  • 500 g Flour
  • pinch of salt
  • 1 packet Baking powder
  • 1 untreated lemon
  • 200 g Icing sugar
  • Fat and flour
90 minutes
Wash the apricots, drain well, cut in half and remove the stones. Cut the apricot halves into small cubes. Chop the pistachios. Grease the bundt pan (3 liters) and dust with flour
Use the whisk of the butter, sugar, vanilla sugar and eggsMix the hand mixer until creamy. Add buttermilk and stir. Mix the flour, salt and baking powder and stir in portions into the egg and sugar mixture. Put half of the dough in the pan. Mix in the remaining dough with the apricots and pistachios except for 1 tbsp. Pour into the mold and smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour and 10 minutes. Remove the cake and let it cool in the tin for about 30 minutes. Then turn it out onto a cake plate and let it cool.
Wash the lemon, rub dry and rub the peel off. Halve the lemon, squeeze out the juice. Mix the powdered sugar, half of the lemon zest and 3 tablespoons lemon juice to a thick glaze, pour onto the cake and let it run down gently. Decorate with the remaining pistachios and lemon zest
Waiting time 3–4 hours
1 piece approx:
  • 400 kcal
  • 1680 kJ
  • 7 g protein
  • 16 g fat
  • 56 g carbohydrates


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