Apricot Walnut Cake with Dimes Apricot Nectar

Ingredients (for 8 servings):

  • 1,5 cups of Dimes Apricot Nectar
  • 1/2 cup of Dimes Orange Juice (100%)
  • 3 eggs
  • 100 gr. sugar
  • 50 gr. flour
  • 60 gr. starch
  • 60 gr. ground walnuts
  • 200 gr. dried apricots
  • 1 lemon peels, grated
  • 1 teaspoon baking powder
  • 45 ml. lemon juice
  • 45 ml. hot water
  • 500 gr. cream
  • 2 packages of sugared vanillin
  • 300 gr. marzipan
  • 1 small teaspoon salt

Preparation of the Dough:

Mix the eggs, 45 ml. of hot water, the sugar and one small teaspoon of salt for 10 minutes with the mixer to a thick creamy consistency. Add the flour, 40 gr. starch, the baking powder and the walnuts and mix. Put in a 24 cm diameter pan oiled or lined with cooking paper and bake for 25-30 minutes in a 180 °C heated oven. Leave to cool in the pan.

Preparation of the Cream:

Chop the 200 gr. apricots finely and boil with Dimes Apricot Nectar, lemon rind and juice and cook in medium heat with the lid covered for 15 minutes. Mix the 20 gr. of starch with the Dimes Orange Juice (100%) and add to the apricots, boil to simmer and leave to cool. Mix the cream with sugared vanilla until it hardens. Cut the cake to 3 portions horizontally. First place the apricots on the lower piece and then spread cream. Place the third piece too and coat the remaining parts and the top and sides with cream. Roll out the marzipan and cut 5 strips 6 cm thick each. Put the strips back to back and arrange on the sides of the cake, press lightly to stick. Form the remaining marzipan take out 3 cm diameter circles and cut 20 gr. of apricots into fine strips. Decorate the cake with round marzipans, apricots and whole walnuts and serve. Enjoy…