Cherry And Apricot Cake Recipe

Name: Cherry And Apricot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz butter; 3/4 cup sugar; 5 None eggs; 9 oz quark; 3 3/4 cups whole wheat flour; 6 tsp baking powder; 5 oz dried apricots, chopped; 3 oz flaked almonds; 5 oz frozen cherries, thawed in a colander for 15 mins; 2 oz white chocolate

Servings: persons

9 oz butter
3/4 cup sugar
5 None eggs
9 oz quark
3 3/4 cups whole wheat flour
6 tsp baking powder
5 oz dried apricots, chopped
3 oz flaked almonds
5 oz frozen cherries, thawed in a colander for 15 mins
2 oz white chocolate

1
Preheat the oven to 400u00b0F. Grease a Bundt cake pan and sprinkle with flour. Beat the butter with the whisk of a mixer until creamy. Gradually beat in the sugar and eggs. Beat in the quark. Mix the flour and baking powder together and quickly beat in. Fold in the apricots, almonds and cherries.
2
Spoon into the pan and smooth out. Bake for 50-60 mins, until a skewer comes out clean. Allow to cool in the pan for 10 mins, then turn out onto a wire rack and allow to cool completely.
3
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Using a teaspoon, drizzle the chocolate over the cake. Allow to dry.

1371

kcal

Calories

Fat

137

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 10 ingredients. The key ingredients include: 9 oz butter, 3/4 cup sugar, 5 None eggs, 9 oz quark, and more.

Yes, Cherry And Apricot Cake 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.

Cherry And Apricot Cake

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