Apricot Cake

Name: Apricot Cake
Ingredients: Basic warm sponge cake (see p. 24, ½ recipe); Butter for the baking sheet; About 35 oz (1 kg apricots, pitted and halved); 1¼ cups 150 g Apricot marmalade; ¼ cup 5 cl Rum; 7 oz 200 g Almonds, peeled and grated

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Ingredients

Ingredients for 1 Cake Pan

▢ Basic warm sponge cake see p. 24, ½ recipe
▢ Butter for the baking sheet
▢ About 35 oz 1 kg apricots, pitted and halved
▢ 1¼ cups 150 g Apricot marmalade
▢ ¼ cup 5 cl Rum
▢ 7 oz 200 g Almonds, peeled and grated

Instructions

Preheat oven to 340 °F (170 °C).
Prepare the basic sponge cake batter, and butter the baking sheet well with melted butter.
Place a deep cake pan on it and pour in the batter.
Spread the halved apricots on top and bake for about 50 minutes.
Warm apricot marmalade with rum and brush thinly on the cake.
Roast the grated almonds in a pan until golden brown and then sprinkle on the cake.
Let cool before serving.

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Course; Cake / Fruit

Cuisine; Austria / European