Moist Apricot Cake with Sponge Batter
by Tavolino
This simple and moist apricot cake with fluffy sponge batter and ground almonds is an ideal companion for coffee time and is effortless even for baking beginners.
Ingredients
- Eggs, size M 3 pieces
- Apricots 500 g
- Butter 150 g
- Sugar 125 g
- All-purpose flour 100 g
- Ground almonds 60 g
- Bourbon vanilla sugar 1 packet
- Baking powder 1 tsp
- Milk 2 tbsp
- Lemon zest 1/2 tsp
- Butter for greasing the pan a little
- Powdered sugar a little
Preparation
- 1
Preheat the oven to 180°C top/bottom heat and grease a baking pan with a little butter.
- 2
Wash, pit, and halve the 500 g of apricots.
- 3
Cream together 150 g of soft butter and 125 g of sugar in a bowl.
- 4
Stir the 3 eggs into the butter mixture one at a time.
- 5
Stir in 1 tsp of lemon zest and 1 packet of bourbon vanilla sugar.
- 6
Mix 100 g of flour, 60 g of ground almonds, and 1/2 tsp of baking powder.
- 7
Briefly stir the flour mixture into the batter, alternating with 2 tbsp of milk.
- 8
Pour the batter into the prepared pan and smooth the top.
- 9
Arrange the apricots on the batter with the cut side facing up.
- 10
Bake the cake in the preheated oven for 45 minutes.
- 11
Remove the cake from the oven and let it cool completely in the pan.
- 12
Dust the cake with a little powdered sugar before serving.