Apricot and poppy seed cake
Ingredients for Apricot and poppy seed cake
| Amount | Ingredient |
|---|---|
| 500 grams | Flour |
| 2 pinches | Salt |
| 250 grams | Butter |
| 50 g | Sugar |
| 1 pc | Egg |
| some | Fat for the plate |
| 1 box | Apricot halves (drained weight 800 g) |
| 500 grams | back finished poppy mix |
| 200 grams | d'arbo Rosenmarille fruit kingdom |
Apricot and poppy seed cake Directions
Preheat the oven to 180 ° C (convection oven 160 ° C, Gas 2-3) Preheat. Flour with salt, butter, sugar and egg knead into a dough. Place the dough on a greased baking sheet, press flat with your hands and form a rim.
Apricot (apricot =) in a colander to drain thoroughly. Back poppies spread on the dough and place the apricot halves with the rounding up on it. Bake 50 minutes in middle rack.
Just before end of baking fruit d'arbo kingdom Rosenmarille heat and coat the cake after baking it. Cool before cutting the cake to.
Text and photo: Darbo p>
