Apricot and Almond Sponge – topped with crushed Pistachio and Maple Syrup

Apricot and Almond Sponge – topped with crushed Pistachio and Maple Syrup
  • Preparation: 20 Minutes
  • Cooking: 45/50 Minutes
  • Difficulty: Easy
  • Servings: 6 people
  • Cost: Medium

Ingredients

  • 200 g white flour type 0 (I used white spelt flour)
  • 180 g light muscovado brown sugar
  • 125 ml sunflower oil (cold pressed)
  • 100 g ground almonds
  • 50 g shelled pistachios
  • 15 g baking powder
  • 10 fresh apricots
  • 1 vanilla pod
  • 1 pinch table salt
  • q.s. maple syrup

Preparation

  1. Apricot and Almond Sponge – topped with crushed Pistachio and Maple Syrup
    • – put the eggs, the sugar, the vanilla seeds and the pinch of salt into a large bowl or food processor;
    • – whisk them together till you get a fluffy, stiff cream;
    • – sift the flour onto the cream and mix gently, with a rotary movement from the bottom to the top of the bowl;
    • – add the ground almonds and mix gently as above;
    • – do the same with the baking powder and finally the oil;
    • – mix well till they get completely absorbed;
    • – pour the mixture onto a 22 cm baking tray;
    • – cut the apricots into 4 wedges and arrange them on the cake, sinking them in half;
    • – crush the pistachios and sprinkle them on top of the apricots;
    • – pour some maple syrup on the surface of the cake with a spiral movement starting from the center to the edges of the cake;
    • – bake at 165 degrees for about 45/50 minutes;
  2. Apricot and Almond Sponge – topped with crushed Pistachio and Maple Syrup

Notes

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