Cottage cheese & apricot cake
Ingredients
- 200 g creamy cottage cheese
- 100 g sugar
- 3 eggs
- 100 g butter, at room temperature
- 240 g flour
- 1 tsp baking powder
- A pinch of salt
- 200 g apricots
- 70 g sliced almonds
- 50 g brown sugar
Preparation video
In a large bowl, combine the cottage cheese, sugar, eggs, and butter, then beat with a mixer until light and fluffy. Gently fold in the flour, baking powder, and salt with a spatula until a smooth batter forms. Line a 24 cm cake pan with parchment paper and spread the batter evenly into the pan. Cut the apricots in half, remove the pits, and arrange them on top of the batter, cut side up. Sprinkle it with sliced almonds and brown sugar. Bake the cake at 180 °C for 35-40 minutes, until golden brown. Let the cake cool slightly before serving.
Preparation
In a large bowl, combine the cottage cheese, sugar, eggs, and butter, then beat with a mixer until light and fluffy. Gently fold in the flour, baking powder, and salt with a spatula until a smooth batter forms. Line a 24 cm cake pan with parchment paper and spread the batter evenly into the pan. Cut the apricots in half, remove the pits, and arrange them on top of the batter, cut side up. Sprinkle it with sliced almonds and brown sugar. Bake the cake at 180 °C for 35-40 minutes, until golden brown. Let the cake cool slightly before serving.
Cottage cheese & apricot cake
Ingredients
- 200 g creamy cottage cheese
- 100 g sugar
- 3 eggs
- 100 g butter, at room temperature
- 240 g flour
- 1 tsp baking powder
- A pinch of salt
- 200 g apricots
- 70 g sliced almonds
- 50 g brown sugar
Preparation
In a large bowl, combine the cottage cheese, sugar, eggs, and butter, then beat with a mixer until light and fluffy. Gently fold in the flour, baking powder, and salt with a spatula until a smooth batter forms. Line a 24 cm cake pan with parchment paper and spread the batter evenly into the pan. Cut the apricots in half, remove the pits, and arrange them on top of the batter, cut side up. Sprinkle it with sliced almonds and brown sugar. Bake the cake at 180 °C for 35-40 minutes, until golden brown. Let the cake cool slightly before serving.
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