Brazil nut cake with apricots

Details

40 min

60 min

Ingredients

For the dough:

2 tbs Rapunzel maple syrup grade C
1 tbs cold water
2 tsp baking powder
75 g butter
75 g Rapunzel brazil nuts
250 g flour
1 egg
10 g butter and 10 g flour for baking dish

For the topping:

1 ½ tbs Rapunzel Bourbon vanilla sugar with Rapadura
500 g Apricots from a can
or fresh
60 g Rapunzel Cristallino cane sugar
2 eggs
200 g crème fraîche

Details

40 min

60 min

Method

Chop the Brazil nuts and mix with the flour and baking powder in a bowl.

Add the cold butter in pieces as well as egg, maple syrup and water. Crumble with your fingers and work into a homogeneous dough. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.

Grease the cake tin with butter and dust with flour then knock out excess flour. Preheat the oven to 190 ° C top / bottom heat.

Roll out the dough between some plastic wrap and place it in the cake tin. Push the edges up a bit. Prick several times with a fork and place baking paper on top. Weigh down with legumes and bake in the oven for 15 minutes. Then remove the parchment paper and legumes. For the topping:
Put the apricots in a colander and drain.
Mix the eggs, crème fraiche, cristallino raw cane sugar and bourbon vanilla sugar. Place the apricots on the pre-baked dough, pour the egg crème-fraiche over them and bake in the preheated oven for another 30-35 minutes.

Tip: The brazil nut dough is also very suitable for butter cookies.

Ingredients

For the dough:

2 tbs Rapunzel maple syrup grade C
1 tbs cold water
2 tsp baking powder
75 g butter
75 g Rapunzel brazil nuts
250 g flour
1 egg
10 g butter and 10 g flour for baking dish

For the topping:

1 ½ tbs Rapunzel Bourbon vanilla sugar with Rapadura
500 g Apricots from a can
or fresh
60 g Rapunzel Cristallino cane sugar
2 eggs
200 g crème fraîche

Details

40 min

60 min

Rapunzel Products

Maple syrup grade C

Brazil nuts

Bourbon vanilla sugar with Rapadura HAND IN HAND

Cristallino cane sugar HAND IN HAND