Apricot poppy seed cake

Apricot poppy seed cake


For 1 baking tray:

500 g flour

2 pinches of salt

250 g butter

50 g sugar

1 egg

Pre-grease for the baking tray

1 can of halved apricots (850 ml)

500 g ready-to-bake poppy seed mixture

1 jar (200 g each) Darbo double-fruit apricot fruit spread



Preheat the oven to 180° C (circulating air 160° C, gas 2-3). Knead the flour with salt, butter, sugar and egg until a dough is formed. Place the dough on a pre-greased baking tray, press flat with your hands, and form an edge. Strain the apricots until dry in a sieve. Spread the poppy seed on the dough and place the apricot halves on top with the rounded surface of the fruit facing up. Bake for 50 minutes in the centre of the oven (middle rung of the oven). Shortly before baking is finished, heat up Darbo double-fruit apricot fruit spread. Once fully baked, spread the fruit spread over the top surface. Let cake cool before cutting.


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