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Almond - Venosta Valley Apricot cake

Almond - Venosta Valley Apricot cake


175 g sugar
210 g butter
Lemon abrasion
Cinnamon powder
Tonka bean abrasion
pinch of salt
4 eggs from happy chicken
150 g sifted wheat flour
50 g cornstarch sifted
10 g baking powder
50 g almond flour


approx. 16 pieces of apricots (650 g seeded)
Flaked almonds


Line baking tray with baking paper (30 x 25 cm size)


Circulating air 55 minutes 160 ° C


Mix the wheat flour with the cornstarch, the baking powder and the almond flour.
Mix the butter with the sugar and the flavours in a food processor until it’s creamy. Add the eggs and then add the flour mixture.
Put the halved Venosta Valley apricots on the cake and garnish with some cinnamon sugar and flaked almonds.
Afterwards bake in the oven and test them with chopsticks.


I personally like the cake the next day more