Pie is easy to hit, flies away immediately. Tried on the girlfriends sitting on a diet, on the colleagues. Always confirms his name: flies away, like it or interfere, still flies)))
|Cooking time 60 minutes||Number of servings 30|
If fresh apricots, then scald with boiling water, then pour cool and remove the skin, remove the bones.
If from the can, drain off juice.
Cut into pieces. Mix the chopped apricots with a small amount of flour (plain).
Beat the sugar with butter and salt. One by one add the eggs, constantly whisking.
Mix flour with baking powder and nuts. Add to the Creamed butter-egg mixture in portions, alternating with milk.
Mix the apricots into the dough.
Spread the dough on a baking sheet for 30 to 40 covered with baking paper. Sprinkle the seeds.
Bake in a preheated 180 (blowing up to 160 degrees) oven for 40-45 minutes.
If there is much brown in the end cover with foil.
The cake turns out very delicate and crumbly with a sweet apricot taste.