Apricot cake with walnuts

For 20 pieces
  • 1,5 kg fresh apricots (alternatively 2 –3 cans of apricots à 850 ml)
  • 50 g lactose-free whole milk chocolate
  • 175–200 g Walnut kernels
  • 250 g soft lactose-free butter or margarine
  • 200 g Sugar
  • Mark von 1 / 2 vanilla pods
  • 4 Eggs (size M)
  • 300 g flour
  • 1 TL Baking powder
  • 1 EL Rum
  • 1 EL Icing sugar for dusting
  • fat
60 minutes
easy
1.
Wash the apricots, drain well, cut in half and remove the stone. Grate chocolate. Chop 50 g walnuts. Mix the fat, sugar and vanilla pulp with the whisk of the hand mixer until creamy. Stir in eggs one after the other with 3-4 tablespoons of flour. Mix the remaining flour and baking powder and finally stir in briefly together with the rum, chocolate and chopped walnuts. Spread the dough on a greased baking sheet (approx. 32 x 38 cm). Place the apricots with the round side down on the dough and place a walnut kernel on each half. In the preheated oven (electric stove: 200 ° C / convection: 175° C / Gas: Level 3) Bake for 25–35 minutes. Let the cake cool on the baking sheet, dust with icing sugar and cut into pieces. Serve with whipped cream (lactose-free)
2.
Waiting time approx. 2 hours
1 piece approx:
  • 310 kcal
  • 1300 kJ
  • 5 g protein
  • 18 g fat
  • 30 g carbohydrates

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