Apricot Cake
Ingredients for the Dough
- 300 grams or 2 1/2 cups of flour
- 100 grams or 3/4 cup sugar
- 2 eggs
- About 1 teaspoon baking powder
- 130 grams or a little more than a stick of butter
- 1 10" spring form
Crust
Mix everything together and add a little milk if needed. Split the dough into 2/3 and 1/3 pieces. Take the bigger piece and cover
the bottom and sides of your spring form. The remaining piece will be used to cover the top later on.
Filling
- About 1/2 cup of hazelnuts
- 1 kilogram or 2 lbs (pounds) of apricots
- 100 grams or 3/4 cup sugar
- 1 egg yolk
Grind the hazelnuts and spread over the bottom of the spring form. If the hazelnuts do not cover the whole bottom of the form, add more. Slice the apricots and spread over the hazelnuts.
Sprinkle the sugar over the apricots and cover everything with the 1/3 piece of dough. Paint the egg yolk over the top and bake for about 1 hour, or until
golden brown, at a temperature of about 300-350 degrees fahrenheit (150 degrees celsius).