Apricot Cake
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.
