Apricot Crumble Cake

Gateaux and Cakes
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Ingredients for 1 cake tin 26 cm Ø
  • 14 Apricots, halved
  • For the base
  • 125 g QimiQ Sauce Base
  • 90 g Butter, softened
  • 90 g Sugar
  • 1 package Vanilla sugar
  • 250 g AP Flour
  • 1 tsp Baking powder
  • Butter, for the baking tin
  • For the crumble
  • 200 g Butter
  • 100 g Sugar
  • 300 g AP Flour
  • 3 tsp Baking powder
  • 1 tbsp Lemon peel
  • Salt
Method
1.
For the base: knead all ingredients together to form a smooth dough. Wrap in cling film and allow to chill for approx. 30 minutes.
2.
Preheat an oven to 350 °F (air circulation).
3.
Roll out the dough and place into a greased cake tin, forming a 3 cm rim around the side. Top with the apricot halves.
4.
For the crumble: whisk the butter and sugar until fluffy. Add the remaining ingredients, work into a crumble and use to evenly cover the apricots.
5.
Bake in the preheated oven for approx. 40 minutes.