Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Apricot compote
Cake mixture
Icing
How it's done
Apricot compote
Bring the orange juice to the boil with the vanilla pod and apricots, simmer for approx. 1 min. Remove the pan from the heat, leave to cool. Remove the vanilla pod, add the rum.
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, butter, apricots and liquid. Transfer the cake mixture to the prepared tin.
Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, prick several times with a wooden skewer.
Icing
Combine the icing sugar, butter and rum, spread over the warm cake. Top with the cranberries and pistachios. Place the cake on a cooling rack and allow to cool in the tray, remove from the tray, cut into slices.
| Shelf life: | Wrap in cling film and keep in the fridge for approx. 3 days. |
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