Incredibly delicious flavour combination of soft SPA liquor and fresh lemon and apricots. Icredible as a breakfast, or for coffee time.
Preparation time 20 minutes .. Resting 4 hours .. Baking 60 minutes .. Durability 5 days
INGREDIENTS .. 6-8 pers
- 1 BIO non treated lemon
- 125 g custard sugar
- 120 g flour
- 2,5 g baking powder
- pinch of salt
- 65 ml whipped cream
- 2 eggs
- 45 g smelted butter
- 30 ml SPA liquor
- 350 g fresh, halved apricots
- handful almond shavings
Wash the lemon and grate the zest but make sure you do not grate the white part together. However, this is bitter. Mix the zest with the caster sugar so that zest will not oxidise.
Mix together in a blender the flour together with the baking powder, add the sugar and lemon zest, salt, cream and finally the eggs. Mix for 30 seconds and add the melted butter. Now also add 2 cl SPA liquor there.
Pour the batter for 4 hours in the refrigerator and let it rest.
If you do this cake in oven will bake, brush him for baking with water, another will occur very quickly a hard crust. If you bake it in an electric oven is not necessary.
Preheat the oven up to 165°C. Pour cooled batter into baking mould lined with parchment paper, lay with prepared apricots, sprinkle with almond shavings and bake about one hour. Take the cake after baking from the oven, pour about 1 cl SPA liquor over and let cool down.
This cake tastes best up to 3 days after baking, but you can keep it up to 5 days. 🙂