For the batter
160 g butter , softened
Baking with butter
130 g sugar
4 eggs
130 g wheat flour
100 g ground almonds
2 ½ tsp baking powder
½ teaspoon grated lemon peel
80 ml milk approximate amount
For proofing
450 g apricots
2 tablespoons apricot jam
30 almond flakes
preparation
First, grease a 26 cm springform pan and dust with flour. Preheat the oven to 180 degrees top and bottom heat. Beat the soft butter and sugar for a few minutes until fluffy. Gradually stir in all the eggs one by one. Mix the flour with the almonds, baking powder and lemon zest and stir in alternately with the milk. Use enough milk until the dough falls off the spoon with difficulty and tears.
Pour the dough into the prepared pan, halve the apricots; spread the halves over the dough and press them in very lightly. Bake the cake for approx. 35-40 minutes.
Boil the jam with a tablespoon of water (if there are any chunks in it, strain it through a sieve). Brush the cake with it while it is still warm, straight out of the oven.
Briefly roast the almond flakes in a pan without fat and sprinkle them over the cake.
