Mini chef
Utensils
Apron
baking paper
Bowl
Cake tin
Knife
Measuring cup
Mixer
Oven mitts
Rubber spatula
Stick blender
Tablespoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
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
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line a cake tin (approx. 26 cm) with baking paper.
Apricots
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.
Cake batter
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.
To bake
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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