Ingredients for approx. 8 pieces:
For the pastry:
125 g soft butter
125 g sugar
1 packet vanilla sugar
3 eggs (M)
200 g flour
2 tsp baking powder
75 g ground almonds (flaked)
1 tin (240 g) apricots
30 g flaked almonds
Also:
80 g icing sugar (sifted)
3-4 teaspoons water
Green food colouring
Some blueberries for garnishing
Icing sugar for dusting
Preparation:
1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3).
2. Cream the butter. Gradually add the sugar, vanilla sugar and eggs. Mix the flour with the baking powder and stir together with the ground almonds. Stir in quickly together with the ground almonds. Drain the apricots. Cover the bottom of a springform pan (18-20 cm diameter) with baking parchment. Pour in the batter and smooth it down. Spread the apricots on top. Sprinkle with flaked almonds. Bake in the preheated oven for approx. 60-70 minutes. Allow to cool and then carefully remove from the tin.
3. Mix icing sugar with water and colour green with food colouring. Drizzle
over the cake. Garnish with blueberries and dust with icing sugar.
Preparation time approx.: 90 minutes + cooling time
Nutritional values per piece approx.:
Calories: 438
Joule: 1835
Protein: 7,9 g
Fat: 22,7 g
Carbohydrates: 51 g
