Tuscan corn cake with apricots
78 90 минут 9 порции
In season apricot, every woman is simply obliged to prepare this wonderful flavored cake. Cakes made of corn flour gives a very bright, airy and crumbly. A part of this cake is almond and honey. So guests at the door from the aroma of this cake you provided! Help yourself!
Ingredients for Tuscan corn cake with apricots
- Corn flour - 100 g
- Flour - 100 g
- Flour almond - 100 g
- Chicken egg - 2 PCs
- Leavening agent - 1 tbsp
- Butter - 100 g
- Sour cream - 3 tbsp.
- Brown sugar - 130 g
- Orange zest - 1 tbsp
- Apricot - 6 PCs
Step by step instruction of cooking Tuscan corn cake with apricots
First, gather the ingredients and measure out the required quantity.
Now a caveat about the use of almond crumbs - it can be obtained by grinding almonds (without peeling it!) or almond petals! Get too zealous is not necessary - the crumb should be fairly tough!
Use a small sugar cane TM Mistral. It will add an extra aromatic touch of caramel our pie and will quickly dissolve in oil weight.
Combine the cornmeal or grits with wheat flour and almond flakes. Add the baking powder and the zest of one orange.
All mix well with a whisk to the dry ingredients well connected.
In a separate bowl, whisk the softened butter with the brown sugar. Brought to air and creamy. Mixed sour cream and enter the eggs one by one, each time stirring well mass.
Add dry mixture and continue to knead with the mixer at low speed. Get a thick dough.
Spread the batter in a form (round or square), pre-lubricated with oil and flour or protrusive shots parchment. Gently and evenly distribute it in form.
This amount of ingredients is enough to shape with a diameter of 20 cm.
Breaks the apricots in half and remove the bone. Put the pie down on top of the rupture (cut) and gently push into the dough.
Sent in a preheated 190 degree oven for 40 minutes. Readiness check the dry torch.