Sheet Cake with Apricots

For the apricot cake, cream the butter with the sugar, vanilla sugar, salt and grated lemon zest, add the eggs gradually and then carefully fold in the flour and baking powder.

Cover the baking tray with baking parchment, spread the mixture about 2 cm thick and cover with apricot halves so that the skin or peel is facing downwards. Bake the apricot cake at 160°C (hot air) in the preheated oven for about 35-40 minutes.

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