Frankly I don't know what makes this apricot cake "Viennese" but I know it is a delectable cake.
2 people made this
2 (411g) tins apricot halves in fruit juice
125g caster sugar
½ lemon, zested
100g plain flour
50g ground almonds
1 1/2 teaspoons baking powder
2 tablespoons almond flakes
icing sugar for dusting
Method Prep:20min › Cook:40min › Ready in:1hr
Preheat your oven to 200 C / Gas 6. Grease a springform pan.
Let apricots drain in a sieve. In a bowl beat butter, sugar and lemon zest. Separate two of the eggs and add 1 egg and the eggs yolks. Beat till creamy.
In another bowl mix flour, almonds and baking powder. Gradually add it to the egg mix. Beat egg whites till stiff and fold them in. Tip mixture in the springform tin and even it out with a spatula. Place apricots with their cut sides down into the mixture.
Bake in the preheated oven till golden, about 40 minutes.
Remove from the tin. Sprinkle with almond flakes and dust with icing sugar. Serve with whipped cream.