LET´S BAKE THIS - APRICOT BARS (EASY RECIPE)

Dear Stemian Friends,

It´s apricot season here in Austria and I´m sharing a recipe that is so easy to make... It will surely be a success! I baked this last night using apricots that came from the region of Wachau in Lower Austria , an area known for its quality wine and apricot liquor. This sweet dessert is a maintay in our home for as long as there are fruits available in the market.

photo source/google : wachauer marillen Martina Siebenhandl

The Wachau ...photo copyright: www.contadino.com/GWS

Come on and get your baking tin pans and let´s do some baking...

Apricot Bars

Ingredients

250 g Flour
150 Sugar
100 ml Oil
100 ml water
4 Eggs
1/2 pack baking powder
1 pack vanilla sugar ( Dr. Oetker)
Juice of 1/2 Lemon
Apricots

Preparations: (Preheat oven at 170°C)

1. Wash the apricots, remove the seeds and cut into halves...set aside

2. Use separate 2 containers to separate the eggs.

In the first container, beat the egg yolk, add the sugar, vanilla sugar and the lemon juice.
Beat until the mixture becomes smooth in consistency.
Using a spatula, fold in flour and the sifted baking powder to the egg yolk mixture adding
alternately water and oil.

In the 2nd container, beat the egg whites until peaks are building and become stiff folding all
carefully into the egg yolk mixture in the first container. Spread the batter in a lined rectangular
baking tin. Arrange the apricot on top of the batter.

1. Heat 2 tablespoons of peach or apricot jam either in the microwave for 1 minute or under low fire until jam is liquified. Use a pastry brush to carefully pat jam on top of the apricots.
   Bake under 170°C (38°F) for about 40 minutes. The cake is done when a toothpick inserted in the cake comes out clean. Sprinkle sugar on the cake top.
   Cut the cake into bars carefully and arrange on a platter.

Tip:
To make sure that the cake doesn´t get too dark on top, cover the baking tin with aluminum foil during the second half of the baking time.

Happy Baking and enjoy!