Apricot Sheet Cake with Crumble

As harvesting time is in full swing, I cannot help but bake and cook even with the big heat outside.

Today, I saw nice apricots at one of my “go-to” veggie and fruit shops and thought I could try something new.

We’re invited for dinner tonight, so this may make a nice dessert.

Ingredients for a 20×35 cm baking sheet:

4 large eggs

200gr caster sugar

150gr butter in cubes

200 gr flour (all purpose)

1/2 lemon, zest only

1tbl spoon vanilla sugar

8gr baking powder

1kg apricots, washed and cut in 1/8

For the crumble:

100gr flour

65gr caster sugar

65gr butter in cubes

Plus icing sugar for the finishing touches

For the dough, blend the sugar, vanilla sugar, zest and butter for 10 minutes with a hand mixer.

Separate the eggs, add the egg yolks to the sugar/butter mix. Blend well.
With clean beaters, beat the egg whites until stiff peaks form.

Add the baking powder to the flour.

Now alternatively add flour and egg white to the mix, stirring very gently until you get a creamy texture batter

Heat the oven to 180c.

Line the baking tray with baking paper. Pour the batter into the tray and spread it out evenly.

Now spread the sliced apricots on the batter.

Mix the flour, sugar and butter with your hands until you get a crumbly texture. Spread the crumble over the apricots.

Bake in the oven for 30-40 minutes at 180c

Let cool off and cover with icing sugar. Cut in pieces of the size you like them. Can be enjoyed as is or with a blob of softly whipped cream.

PS: as I had a spoonful of Mascarpone and whipped cream left from another dessert, I added those to the batter. Not a must but makes it extra moist.

PPS: the other dessert is a peach semifreddo. Same recipe as my melon semifreddo. Substitute melon with 1kg sweetest peaches.

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