January 18, 2013


FOR THE CAKE007 copy
250 g plain flour
2 tsp. baking powder
1/4 tsp. salt
250 g soft butter
250 g sugar
4 big eggs

400 g dry canned apricots + the liquid
2 tbsp. sugar
1.5 tbsp. gelatine
5 tbsp. cherry liqueur

60 g apricot jam
60 g almond flakes

1. Preheat the oven to 200 degrees C. Grease and line 26 cm tin.

2. In a big bowl mix flour, baking powder, and salt.

3. In another bowl cream butter and sugar. Add eggs one by one. Slowly add flour mix.

4. Pour the dough into the tin.

5. Bake for 30-40 min. Remove the cake from the tin, let it rest on a wire rack for at least an hour.

6. MAKE THE FILLING: blend the apricots and sugar smooth.

7. Pour one forth of the apricot syrup into pan, warm up slowly and add gelatine. Melt the gelatine. Then add it to the blended apricots. Place into fridge till it gets thick.

8. Cut the cake into two, place one of the layers into a cake tin; mix the rest of the apricot syrup with cherry liqueur, sprinkle the cake, then spread the apricot puree over it, place the second layer on top. Place the cake into fridge for 4 hours.

9. Before serving, warm up the apricot jam, take the cake out of the tin, brush the cake with it, sprinkle with almond flakes.

10. Serve with whipped cream or ice cream.
IMG_0366P.S. Great cake for a summer party, easy to make, next time I will try with peaches!

Enjoy, K.

recipe from “Kūkas” by M. Neri


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