Austrian Apricot Cake - Marillenkuchen
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
15 pieces
- Serves:
- 15
ingredients
- 10 apricots (20 halves)
- 200 g brown sugar
- 400 g flour
- 1 teaspoon orange, cest
- 1 tablespoon vanilla sugar
- 200 g Greek yogurt
- 4 eggs (separated)
- 2 tablespoons brown sugar
- 175 ml sunflower oil
- 1 tablespoon baking powder
- 1 pinch salt
- 1 pinch cinnamon
directions
- beat 200g brown sugar, vanilla sugar, orange cest and sunflower oil in a bowl until fluffly.
- add 4 egg yolks and keep on beating with mixer.
- add yoghurt.
- beat egg whites in a separate bowl with a pinch of salt until fluffy and stiff.
- mix baking powder with flour and add to egg, sugar and oil mixture.
- incorporate egg whites into dough carefully, this will make it fluffly.
- preheat oven at 180°C.
- cut apricots in halves.
- butter a pyrex dish (about 40x20cm) and add dough.
- place apricot halves on dough,.
- sprinkle apricot halves with cinnamon and 2 TB brown sugar.
- let bake for 25min (if necessary cover cake the last 10min).
- let cake cool, sprinkle with confectioner's sugar and cut in 20 squares.
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