Apricot Cake With Pumpkin Seed Crumble Recipe

Name: Apricot Cake With Pumpkin Seed Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/3 cups + 1 tbsp all purpose flour; 1 3/4 cups sugar; 7 tbsp butter; 1 1/2 cups pumpkin seeds, finely ground; 2 tsp vanilla extract; 2 tsp baking soda; 2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 2 cups carrots, peeled and grated; 1 2/3 cups natural yogurt; 3/4 cup oil; 1 (14 oz can) apricots, drained and cut into cubes; 4 oz dark chocolate, coarsely chopped

Servings: persons

4 1/3 cups + 1 tbsp all purpose flour
1 3/4 cups sugar
7 tbsp butter
1 1/2 cups pumpkin seeds, finely ground
2 tsp vanilla extract
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 cups carrots, peeled and grated
1 2/3 cups natural yogurt
3/4 cup oil
1 (14 oz can) apricots, drained and cut into cubes
4 oz dark chocolate, coarsely chopped

1
Preheat the oven to 325u00b0F. To make the crumble topping, knead together 2/3 cup of flour, 1/4 cup of sugar, the butter and ground pumpkin seeds.
2
To make the batter, mix 3 2/3 cups of flour, 1 1/2 cups of sugar, the vanilla extract, baking soda, baking powder, cinnamon and salt. In another bowl, mix the carrots, yogurt and oil. Combine the flour and carrot mixtures with a hand mixer. Dust the apricot cubes with flour and stir the into the mixture. Pour the batter into a greased and floured 10 inch springform cake ring. Evenly distribute the pumpkin seed crumble on the top and bake for about 1 hour.
3
Take the cake out of the oven and leave it to cool for 1 hour. Turn it out of the cake pan and leave it to cool for 2 hours. Melt the chocolate over a double boiler. Decorate the cake with the chocolate and let it dry before serving.

1661

kcal

Calories

Fat

223

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 1/3 cups + 1 tbsp all purpose flour, 1 3/4 cups sugar, 7 tbsp butter, 1 1/2 cups pumpkin seeds, finely ground, and more.

Yes, Apricot Cake With Pumpkin Seed Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Cake With Pumpkin Seed Crumble

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