Today we finally have a simple tin cake for you. It’s made in no time at all and tastes really delicious: Apricot nut slices with sour cream!
Apricot nut slices with sour cream – simple tin cake
I love baking cakes when I have to bake something for several people in a jiffy. These apricot slices with nut chocolate base and sour cream quickly made their way into my standard repertoire because they are made so quickly and always go down well. By the way, you can prepare the apricot nut slices super one day in advance – they taste particularly delicious when pulled through. And of course the apricots can also be replaced by other types of fruit. If you use fresh fruit, you might want to sweeten the mass a bit. This is not necessary for canned fruit.
Apricot nut slices with sour cream – what you need
The quantity is enough for one tray of apricot nut slices.
200 grams sugar
200 grams ground hazelnuts
200 grams dark chocolate
1 sachet vanilla pudding powder to cook with
60 grams starch
1/2 packet baking powder
2 cans of apricots from the can
500 grams cream
2 packs cream stiffener
400 grams sour cream
200 grams natural yoghurt
Brown sugar for sprinkling
Apricot nut slices with sour cream – tasty recipe for simple baking cake – quick baking
How it’s done – Apricot nut slices with sour cream
The apricot nut slices are made in no time. Preheat the oven to 180 degrees and grease a baking tray. Stir the eggs with the sugar until frothy (beat for a nice long time!). Finely chop the dark chocolate and mix it with the hazelnuts, starch, baking powder and vanilla pudding powder. Then lift the mixture carefully under the eggs and spread the dough on the baking tray. Put it in the oven for about 20 minutes.
For the filling, whip the cream with the cream stiffener until stiff and then fold in the yoghurt and sour cream. Cut the apricots into small pieces and fold them in as well. Then spread the mixture on the cooled base. Sprinkle everything generously with brown sugar and keep the cake cold until serving.
Almond & Apricot Cake Recipe
This cake is super moist and very easy to make! If you don’t like apricots feel free to substitute other fruit 🙂
– 500g can of apricot halves
– 1 cinnamon stick (or 1 T cinnamon powder)
– 1 vanilla pod, cut open (or 1 T vanilla essence)
– 1/4 cup brown sugar
– 180 grams butter, melted**
– 3/4 to 1 cup plain white sugar***
– 3 eggs
– a dash of vanilla
– 3/4 cup self raising flour
– 3/4 cup almond meal
* I actually used a bigger can but there was heaps of left over puree so if you wont end up using that just use this size tin.
** if you don’t use salted butter and a pinch of salt when adding the flour and almond meal.
*** This recipe originally called for 1 and 1/4 cups of sugar, however many comments found this a little sweet. I’ve changed the recipe to 3/4 to 1 cup of sugar. If you’re not much of a sweet tooth stick to 3/4 cup, but if you have more of a sweet tooth like me feel free to add a full cup!
1. Open the apricots and reserve 6 nice looking, similar shaped apricots.
2. Place the remaining apricots and the syrup in a saucepan.
3. Bring to a simmer, then add the vanilla pod, cinnamon and brown sugar, stir.
5. Leave to simmer while making the cake batter.
1. Preheat oven to 180°C (350°F)
2. Add melted butter and sugar to a large bowl, stir well.
3. Add 1 egg and combine.
4. Add the other 2 eggs and whisk until well combined.
5. Add the vanilla and whisk.
6. Add the flour and almond meal and fold together gently with a spatula until combined.
1. Sieve the apricots to make a puree. Reserve the syrup.
2. Grease and line a cake tin, I used a 20cm (8″) tin.
3. Pour in half of the cake batter.
4. Add some of the apricot puree and spread around.
5. Pour in the rest of the cake batter.
6. Add the six apricots to the top of the cake.
7. Bake for 30-40 minutes or until the cake is golden brown and a skewer inserted comes out clean.
8. While the cake is cooling brush on some of the reserved sugar syrup over the top to moisten the cake.
9. Allow to cool completely then serve & enjoy! 🙂