Apricot Cake


My aunt Eli

225 gram butter

3 eggs, separated

3 3/4 cups (420 gram) self-rising flour

1 1/2 cups (200 gram ) sugar

2 teaspoons vanilla sugar*

1 lemon, peel and juice

Apricot, halved and pitted

sugar and cinnamon or almonds

*Vanilla sugar is not readily available in USA. I create my own by placing a vanilla stick in 1 lb of powder sugar . Keeping in a tightly close canister. It can be substituted with 2 tablespoons of vanilla extract.

Bring butter to room temp.

Mix with sugar.

Add eggs yolks one at a time and the rest of the ing. except for apricots.

Mix to a smooth batter.

Whip up egg white.

Fold batter into the whipped egg white.

Place batter in greased 9x11" pan, top with apricots (pit side down), sugar, cinnamon or almonds..

Bake in 350 about 35 minutes

I often bake it in 2 loaf pans instead of 9x11 pan