300g apricots (weighed without stones)
3 eggs
120g butter
110g icing sugar
4 tbsp granulated sugar
150g grated walnuts or hazelnuts
150g plain flour
150g quark
½ packet (8g) baking powder
1 packet (8g) vanilla sugar
½ tsp ground cinnamon
Pinch of ground cloves

How to Make

1.Wash the apricots, halve them and remove the stones, before cutting into small cubes.

2.Brush the Gugelhupf mould with melted butter and preheat oven to 180 °C (fan).

3.Stir the butter and icing sugar to make a cream. Separate the eggs and mix in the egg yolks. Flavour with cinnamoncloves and vanilla sugar. Stir in the quark and apricots.

4.Mix the flour with the nuts in a bowl, and stir in the baking powder.

5.Beat the egg whites with the granulated sugar to stiff peaks. Alternately fold the egg white mix and the flour-nut mix into the butter mixture.

6.Pour into the Gugelhupf mould, smooth flat if necessary, and bake for around 50 – 55 minutes. Remove and allow to cool briefly before turning out.

7.Before cutting into slices, sprinkle generously with icing sugar or cover with a lemon glaze.

Baking time: 45 – 50 minutes

The apricot is very particular to Austria, and the "Wachauer Marille" (apricots from the Wachau region) enjoy a protected status. Whether you use Wachau apricots or not, the fruit will add distinctive acidity and moistness to this delicious recipe.

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