Delicious and Quick Apricot Cake

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If you have apricots and want to bake a cake with them but don't know which recipe to use, you can stop searching. This cake is, as far as I'm concerned, perfect. It's moist and, thanks to the amaretto and almonds, wonderfully aromatic. It's not too sweet, and it's simple and quick to make. The most time-consuming part is cutting and pitting the apricots, but it's a pleasant job, because you can nibble on some of the fruit while you're at it.

I used Bea's recipe for “Quick Apricot Cake”. My photo may not be as appetizing as Bea's, but the cake is really delicious. I cut into it while it was still warm, because my family couldn't wait. It disappeared in no time.

delicious and quick apricot cake

Ingredients:

(I used a 24x24 cm pan)

• 150 g soft butter
• 150 g sugar
• 3 eggs
• 1 tbsp amaretto
• 150 g all-purpose flour
• 1 1/2 tsp baking powder
• apricots (about 15)
• 4-5 tbsp sliced almonds

Preheat the oven to 180°C (350°F).

Wash and pit the apricots. Cream the butter with the sugar until it turns into a white mass, then add the eggs one at a time (mixing the whole time). Add the amaretto and then, a little at a time, the flour mixed with the baking powder. Pour the batter into the prepared pan (lined with parchment paper, or greased with butter and dusted with flour), arrange the fruit on top and sprinkle with the sliced almonds. Bake for about 40 minutes, or until a toothpick inserted in the center comes out dry.
Enjoy!