Cake six - Apricot Dreamin'

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This cake's easy to make and it's delicious with a meringue topping, but it's also very good without. Everybody loves it!

70 gr butter

70 gr sugar

2 eggs, separated 

120 gr flour

1 tablespoon vermouth

a pinch of salt

1 packet of baking powder

1/2 glass milk

600 gr apricots

110 gr sugar mixed with cinnamon 

1 lemon, grated rind and juice

Beat butter and sugar with electric mixer until light and fluffy. Add yolks one at a time, beating in some flour after each egg, then stir in vermouth and grated rind. Fold in remaining flour mixed with salt and baking powder and finally add milk. Beat well until combined. 

Lightly grease 24 cm ring cake pan. Wash apricots, cut them in half lengthwise and remove pits. Place half of apricots into pan, sprinkle with lemon juice and sugar mixed with cinnamon. Stir remaining apricots into butter mixture and beat gently. Drop mixture into cake pan. 

Bake in the oven at 180° for 30/40 minutes. 

 Decoration

Meringue topping

Meringue gives most cakes a special effect and a delicate flavour.

2 egg whites

125 gr sugar

Beat egg whites with electric mixer until soft peaks forms, gradually add sugar, beating well until stiff peaks form. 

Meringue is ready when you put a fork inside and it stands up!

Top cake with meringue. 

Bake in moderate oven 5 minutes or until meringue is lightly browned. Serve cold.

also visit:
http://time-for-a-cake.blogspot.it/2012/08/cake-six.html