Apricot Pie with Whipped Cream - Aprikospaj med vispgrädde

APRICOT PIE WITH WHIPPED CREAM

Aprikospaj med vispgrädde

Serves 6

1½ can apricot halves (here,

1 can is approx 15 oz, juice

included)

Caramel:

3 tablespoons sugar

1 oz butter or margarine

1 tablespoon lemon juice

Cake batter:

3½ oz room-tempered butter

5.3 oz sugar

2 eggs

5.3 oz flour

1 teaspoon baking powder

0.6 cup unflavored yogurt

grated zest from 1 orange

fresh juice from 1 orange

Decoration:

3½ oz pistachios

For serving:

whipped cream

Preheat oven to 347F. Grease a springform pan, diameter approx 9 inches.

Drain the apricots. Melt sugar, butter and lemon juice over high heat in a frying pan until it starts to caramelize. Put in the apricot halves and let them suck it up, then divide them in a nice pattern in the baking pan. 

Beat butter and sugar until white and fluffy. Add one egg at a time and beat thoroughly between each. Mix flour and baking powder and stir it into the egg mixture alternating with yogurt. Last, stir in the orange zest and juice. Spread the cake batter over the apricots and bake for 45 minutes. Allow to cool, then turn it up onto a serving plate. Sprinkle with chopped pistachios.

Serve with whipped cream.

Enjoy!

Bella