Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Line a cake tin (approx. 26 cm) with baking paper.
Wash, halve and pit the apricots, cut into slices, set aside 200 g. Puree the remainder of the apricots in a measuring cup with sugar and water.
Using the whisk on a hand mixer, beat the butter, sugar and salt until light and creamy. Add the eggs, continue to beat until the mixture becomes lighter in colour. Mix in the apricot puree. Combine the flour, almonds and baking powder, briefly mix in.
Add half of the reserved apricots to the batter, mix in. Transfer the batter to the prepared tin, sprinkle with the flaked almonds, top with the remainder of the apricots.
Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.
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