Apricot cake with marzipan
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On 8 servings:
- 175 grams, butter, softened
- 75 grams of powdered sugar
- 2 eggs
- 225 grams plain flour
- A pinch of salt
- 115 grams marzipan, grated
- 2 cans to 410 grams canned apricots in juice, juice drained
- 40 grams unsalted pistachios, shelled
Preparation
Beat 1 140 grams of oil and 55 grams of sugar. Add 1 egg yolk with 1.5 hours. Liter. Cold water. Mix the flour and salt and knead the broad knife soft dough.
2 Wrap the dough in foil and chill for 40 minutes.
3 Preheat the oven to 190 ° F. On a floured surface, roll out the dough into a circle with a diameter of 38 cm and put on a baking sheet.
4 Sprinkle the dough with marzipan before reaching 5 cm to the edge. Top with apricots and put the remaining oil.
5 Wrap the edges of the dough upward, beaten egg and coat with remaining batter them. Sprinkle with remaining sugar.
6 Bake for 20-25 minutes until golden brown. Sprinkle with nuts and serve warm.
Serve this cake with cream.
