For the coffee round in the summer garden and on the sunny balcony, it must be a fruit cake. Nice and juicy, refreshing and sweet. Moreover uncomplicated, preferably so that you don’t necessarily need a cake fork and you can also hold the cake slices in your hand – if you want.
So: A fruit cake from the tin. An apricot cake is beautifully juicy. Try this quick recipe with a simple batter. Almonds give this apricot cake the aroma kick.
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Recipe for canned apricot cake with almonds
You need for the apricot cake: 150 grams of butter, 120 grams of sugar, 1 packet of vanilla sugar, 1 pinch of salt, 3 medium-sized eggs, 300 grams of flour, 2 equal teaspoons of baking powder, 2 tablespoons of milk, 1 large can of apricot halves, 60 grams of almonds (flaked or sliced), 50 grams of apricot jam
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This is how it works: First drain the canned apricots in a colander. Preheat the oven to 180 degrees (160 degrees for a fan oven). Grease the baking sheet (30 x 40 centimeters).
For the dough, cream the butter in a bowl with a mixer until smooth. Gradually stir in the sugar, vanilla sugar and salt until a thick dough is formed. Then stir in the eggs on the highest setting, one at a time, half a minute for each egg.
Combine the flour and baking powder and gradually fold in at medium speed. Add the milk twice in between. Then spread the batter on the baking sheet.
Spread the apricots evenly on the dough, with the curve facing up. Sprinkle the almonds over it and put the cake in the oven! After about 30 minutes, the apricot cake is ready from the tin. Or not?
Almost finished! The apricot is still missing. To do this, press the apricot jam through a sieve and briefly bring to a boil. A squeeze of lemon juice can be added here if it is on hand. Spread the apricots on the cake with the hot jam with a pastry brush. When the apricot cake has cooled on a wire rack, it is ready to serve.
Clue: If you like it a little sweeter, you can sprinkle the apricot cake with sifted powdered sugar.
The technical term apricots incidentally means spreading hot apricot jam on baked goods. Apricots ensure that a glaze adheres better and, in the case of fruit cakes, that the topping does not dry out. In addition, the apricot brings a beautiful shine.
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