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This apricot cake is “Love at first sight!”. The crust is rather unusual with the almond flour in it and is a perfect fit for the apricots in the filling. This is just the right cake to serve for friends.
Ingredients
- 300 g flour (1 cup)
- 100 g almond flour (1 cup)
- 225 g Butter (2 sticks)
- 1 pinch salt
- 750 g apricots, washed (1 1/2 lbs)
- 1 Tbsp. vanilla sugar (or some vanilla extract)
- 1 Tbsp. corn starch
- 4 eggs
- 500 g Quark (1 lbs)
- 100 g sugar (1/2 cup)
- 60 g apricot jam (1/4 cup)
- 1 lemon (organic!), washed
Instructions
The dough
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Add the flour, almond flour, butter and sugar to a bowl and mix to a smooth dough.
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Wrap the dough in cling wrap and let settle in the fridge for at least 30 minutes.
Filling
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Mix the Quark with the eggs, vanilla, apricot jam and sugar in a bowl.
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Add the corn starch and some lemon cest from the lemon.
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Cut the lemon in halves and squeeze one half for the juice.
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Add the juice to the bowl and mix everything.
Prepare the pan and cake
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Preheat the oven to 395°F.
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Grease the baking pan.
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Use 1/3 of the dough and role it flat.
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Transfere the dough to the baking pan and smooth it out.
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Make sure the dough rises at the outer edge – use your fingers to create that edge.
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Add the filling to the pan – pour it on top of the dough and even it out.
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Cut the apricots in halves, then in Quarters and finally into eights.
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Add the apricots on top of the filling and let them sink in a little.
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Roll the remaining dough and cut flat strings.
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Place the dough strings onto the cake in a diagonal grid pattern.
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Bake the cake for about 50 minutes.
Notes
Put some freshly whipped cream on the cake and drizzle some honey on top before eating.
