Beautiful, ripe apricots in this cake with the good taste of almonds without refined sugar ... The pleasure of tasting good seasonal fruits for dessert! Easy and quick to prepare.
Type of dish: Dessert, Snack
Kitchen room: French
Number of parts: 6parts
100gwheat or spelled flour
55gLight brown sugar
40gwhole cane sugar
120gsoft butter, melted
7/8ripe apricotssoft to the touch
1csLight brown sugar
Preheat the oven to 175 ° traditional heat. Grease a springform pan 20cm in diameter.
In a bowl, mix the melted butter (lukewarm) with the brown sugar and whole sugar. Add the eggs and mix again to obtain a homogeneous texture.
Separately, mix the dry ingredients: flour, ground almonds, salt, baking powder. Incorporate into the previous mixture. The dough is thick (dense) that's normal.
Pour the dough into the mold and smooth the surface.
Cut the washed apricots in half and place the apricot halves in the mold, cut side up. Lightly press the apricots into the dough.
Sprinkle with brown sugar and bake for about 45/50 minutes (depending on your oven). Halfway through cooking, add the slivered almonds. Test the final cooking using a wooden pick.
Out of the oven, let cool on a rack then turn out onto a serving dish. You can serve this cake on its own or with a nice scoop of vanilla ice cream, for example ...
Can be stored for about 4 days at room temperature, in an airtight container. Possibility of placing it in the refrigerator but it will be less soft. Return it to room temperature for at least 30 minutes before eating it.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)