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This Marillenkuchen - Austrian Apricot Cake is perfect for tea time or as a sweet treat for any occasion with its easy light cake batter and fresh fruit topping that serves 16. Adapted from Gutekueche-at Serves 16 Ingredients: 220 grams / 4 large eggs, room temperature and separated 200 grams / 7 ounces butter, room temperature 200 grams / 1 2/3 cups - 1 tablespoon confectioner’s/icing sugar, sifted 1 teaspoon vanilla extract 1/4 teaspoon sea salt 3 grams / 2 teaspoons lemon zest, finely chopped 200 grams / 1 1/4 cups plain flour 4 grams / 1 teaspoon baking powder 500 grams / 1 pound fresh apricots, halved and pitted Optional 20 grams / 1 tablespoon apricot jam 15 grams / 1 tablespoon water Directions: Preheat your oven to 180C/350F and greaseproof a baking tin. Toss the egg yolks, butter, sugar, vanilla extract, salt and lemon zest into a bowl and whip on medium speed until pale and fluffy, approximately 3 minutes. In a separate bowl, stir the flour and baking powder together until combined and toss into the egg yolk mixture. Whip on a low setting until combined and no dry portions remain in the edges or base of the bowl. In a large separate bowl, whip the egg whites on medium speed, until stiff, approximately 8 minutes. Add 1/2 the egg yolk mixture into the egg whites and fold slowly until the mixture is smooth. Repeat with the remaining egg yolk mixture until your batter is smooth. Pour into your baking tin and smooth out evenly. Press the halved apricots tightly into your cake tin, cut side up. Place in the oven and bake for 40 minutes. Remove and allow to cool fully. Optional: Stir the apricot jam and water together and brush over the apricots whilst hot. Slice and serve. Enjoy! Recipe can be found at https://roamingtaste.com/austrian-apr... Follow me here: Buy me a coffee https://ko-fi.com/roamingtaste Website https://roamingtaste.com/ Instagram / roamingtaste Facebook / roamingtaste Pinterest https://pin.it/1eYbqzF