Made by Alessandro Cipriano
For the dough
- 500 g flour, sifted
- 200 g butter soft
- 300 g of sugar
- 100 g eggs (2 pcs.)
- 1/2 sachet baking powder
- 1 kg fresh pitted apricots
- some butter for the cake pan
- 3 tbsp of ground hazelnuts
- 1 handful of chopped and roasted pistachios
- 1dl milk
- 1 dl cream
- 1 egg
- 150 g curd cheese
- 50 g of sugar
- 1 Lemon zest
- 400 g apricot jam
- 2 tbsp water
Put the eggs and sugar in a bowl and beat until foamy.
Add the soft butter and keep stirring.
Now add the sifted flour with baking powder.
Stir everything to a compact dough. Do not knead. Depending on the use, shape the dough as a ball or a rectangle. Wrap with Cellophan and put in the fridge for 1 hour.
Preheat the oven to 200 ° C
Brush a rectangular cake pan with butter.
Roll out the dough on a little flour and place it in the cake pan.
Spread the ground hazelnuts and pistachios on the dough base. Now spread the pitted apricots halves on the cake base.
Mix the milk, cream, egg, and sugar with the lemon zest and stir in the curd cheese. Pour the mixture over the fruits.
Bake the cake, mid-height, at 200 °C top and bottom heat for approx. 35-45 minutes.
Let the cake cool down on a wire rack.
Bring the apricot jam with the water to a boil in a small saucepan over medium heat, stirring frequently. The liquid should stick to the spoon. Now strain it through a wire sieve into a small bowl, press well with a spatula. Apply the glaze hot to the cooled cake with a pastry brush.
Preparing the Apricot Glaze for the Cake
Ready to serve, enjoy your teatime!