Apricot with a homemade apricot jam made of pound cake sour and sweet dried apricots used 120g, do not feel a large amount, when grilled delicious, every bite can eat apricot meat feel really good !
Add salt and butter to soften, add sugar and apricot sauce, and mix until sugar and butter
The eggbeater emits butter sugar, and the butter is fluffy and the color is white.
Add vanilla seeds to the egg mixture and mix well. Add in portions of the butter and spread evenly.
Finally, the butter egg liquid is fluffy at a medium speed, and the surface is silky and shiny.
The oven is preheated at 180 degrees. Flour, baking powder and salt are sieved beforehand, added to the buttered egg paste, and evenly mixed with a spatula
Put the batter in the mold, put a layer of paste, a layer of dried apricots, until the mold is filled, and finally use a scraper to tidy up a little, press the batter a little to help vent, and fill the batter to the top of the mold, slightly in the middle concave
Put it in the oven, adjust to 175 degrees, bake for 55 minutes, immediately take it out of the mold, wrap the plastic wrap, store it in the refrigerator, and take the slice the next day. The best time to eat the cake is 2 days later.