Winter cake with dried apricots and almonds
Today I'll be baking a winter cake
You have to try that
with apricots and almonds
he can turn the gloomiest day
he goes easy, he bakes fast
Friend and family are to the Stell '
if for Advent you invite
to coffee, cake, candlelight!
You need:
For covering:
- 200 g of dried apricots - the most delicious are the brown, unsulphured
- 3 tablespoons butter
- 1/2 teaspoon cinnamon
- 100 g almond slices
For the dough:
- 250 g flour
- 1 teaspoon Baking powder
- 1 pinch of salt
- 150 g butter
- 150 g of sugar
- 100 ml of milk
That's how it's done:
Pour the dried apricots in a bowl of boiling water and let them soak for one hour. Best in a small pot. After the soaking time, cook the apricots for another 15 minutes. Take them out, drain them in the sieve and chop them down with a knife.
Now melt the butter for the toppings, either in the potty on the stove or in the microwave for a few seconds. The butter is mixed with almonds and cinnamon.
A spring cake mold is laid out with baking paper, the oven preheated to 190 degrees.
The flour and baking powder are poured into a bowl. Cut the butter into small pieces and place them on the dough. Kneading with your fingertips or better rubbing them into the dough. It is easier done than described. In the middle of the dough you do a deepening. Into these comes the sugar and the milk - room temperature - The whole thing is now mixed to a smooth dough, which is filled into the baking pan.
Then you arrange the apricots.
Spread the butter-almond mixture on the fruit. If the butter has become firm in the meantime, heat it again slightly.
Bake the cake for about 40 to 45 minutes at 190 degrees, if necessary, cover with aluminum foil after 30 minutes if it turns brown.
After baking, allow to cool and serve with whipped cream and chocolate ice cream (or pure).
You have noticed - the cake is baked without egg!
