Sponge cake with Apricot/Rosehip porridge
Cakes in formCook time: 0 min.
Servings: 1 portion(s)
Servings: 1 portion(s)
Ingredients for Sponge cake with Apricot/Rosehip porridge
| 0.5 | tsp | Salt |
| 150 | g | Margarine |
| 150 | g | Raisins |
| 150 | g | Sugar |
| 2 | Eggs | |
| 2 | tsp | Baking soda |
| 225 | g | Wheat flour |
| 250 | g | Apricot/rosehip porridge |
| 75 | g | Chopped hazelnut kernels or almonds/Walnut kernels |
Instructions for Sponge cake with Apricot/Rosehip porridge
To prepare the Sponge cake with Apricot/Rosehip porridge recipe, please follow these instructions:
Whip eggs and sugar light and frothy. Stir margarine in conjunction with apricot/rosehip porridge, raisins and chopped nuts. Mix flour with baking powder and salt. Stir it into the batter. Pour the batter into a sandkage form (1, 5 l). Bake at 170 ° C for about 1 hour. Let the cake stand 1 hour in the mold before it flips out.
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