Apricot Nut Cake
Apricot Nut Cake is called Aprikosen-Nuβkuchen in Germany. You could use hazelnut meal, almond meal, or pecan meal. If you can not find either of these nut meals, you could make it yourself with an almond grinder. Find a nut mill here.
Ingredients for batter:
- 250 g (8.75 oz) of butter
- 200 g (7 oz) of sugar
- 1 package of Dr. Oetker vanilla sugar OR 1 teaspoon of vanilla extract
- 4 eggs XL
- ½ teaspoon of almond extract
- 300 g (10.5 oz) of all purpose flour
- 1 package of Dr. Oetker baking powder OR 3 teaspoons of baking powder
- 2-3 tablespoons of brandy (which I prefer) OR 2-3 tablespoons of lemon juice
- 100 g (3.5 oz) of hazelnut meal OR almond meal OR pecan meal (nut meal means grinded nuts, gemahlene Nuesse)
- 432 g (15.25 oz) of apricot halves in a can
Ingredients for icing:
- 150 g (5.29 oz) of powdered sugar
- juice of one lemon
Decoration of Apricot Nut Cake:
Themed cookie decoration or sprinkles.
Preparation of Apricot Nut Cake:
Use an electric hand mixer to mix the soft butter with sugar and almond flavoring. Add one egg at a time to the mix. Then, add the Brandy. In a separate container, add baking powder to the flour. Mix it and then sift it over the egg-butter mixture. Add the hazelnuts and stir until the mixture is a smooth. Generously grease your 11 inch springform pan with margarine. Do not use spray! Spread half of the batter evenly in your form. Place the drained apricots evenly on top of the batter with the open side up and spread the other half of the batter over it.
Preheat the oven to 180°C (350°-360°F) and when ready place the Apricot Nut Cake on the middle rack. Bake for about 45-50 minutes. Remove from the oven and let it rest on a cooling rack. Once cooled, start decorating with the lemon icing or just sprinkle some powdered sugar over the cake.
Mix the powdered sugar with the lemon juice until smooth. If the icing is too liquid, add some more powdered sugar. If the icing is to solid, add some more lemon juice. Brush the Apricot Nut Cake with icing on the inside, outside, and on the top. If you use decorations (like sprinkles, etc.) make sure to place them on the cake while the icing is wet. The cake can easily be stored in the freezer.