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Apricot Cake

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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