September 20, 2013


FOR THE CAKEapricot cake
250 g dried apricots
90 ml apricot liqueur
150  g sugar
90 g honey
250 g butter
3 eggs
2 egg yolks
300 g plain flour
1 tsp. baking powder

100 g pine nuts

whipped cream for serving

1. Cover the apricots with the liqueur an leave for the night. Drain but keep the liquid. Chop the apricots.
2. Preheat the oven to 180 degrees C. Prepare 25 cm cake tin.
3. Mix flour and baking powder in a bowl.
4. In another bowl, whip butter with sugar and honey light and fluffy. Mix eggs and egg yolks one by one. Then in turns quickly mix in the flour mix, the apricots and the liquid from the apricots.
5. Spoon the mix into the tin and sprinkle with pine nuts.
6. Bake for 35 – 45 min till golden. Let it rest for 10 min the tin, then remove and serve while still warm with whipped cream.


P. S. I must confess.. I don’t like apricots so instead I made this wonderful cake with little yellow plums (aličas in Latvian) and then there is no need also for the liqueur and it came out perfect.. and the pine nuts are just little wonderful crunchy delights on the top!

Enjoy, k.

recipe from “Kūkas” by M. Neri


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