top of page
  • Writer's picture#einSteinLyon

Apricot Cake made in Italy

Today I'll give you  some impressions from my new Apricot Cake creation, prepared during our summer holidays in Umbria (Italy) . We enjoyed it next to our wonderful pool!  It's easy to prepare, so try it and enjoy your life!

Abricot Cake

The dough

100 g powderd! sugar (important for a really crispy dough)

200 g soft butter

300 g floor (Type 405)

1 egg

1 tsp. abricots liqueur

1 pinch salt

100 g almond paste

Put all the ingredients above in a bowl and prepare the dough, roll out into a baking pan and put it for a minimum of 2 hours into the fridge.

The topping

500 g fresh , very ripe and sweet apricots 

50 g sugar (the quantity  depends on the sweetness of the apricots)

150 ml rose water

1 Vanille bean

1 pinch salt

let all ingredients simmer in a kettle until you've got a pastry texture, roll out the almond paste and  put it on the cold dough first and the fruit preparation afterwards.

Place the cake into the preheated oven (170 C) and bake it. (30 - 45 minutes)

Umbria/ Italy

10 views0 comments


bottom of page