Wholemeal Apricot Cake

For the wholemeal apricot cake, separate the eggs and beat the egg whites with the granulated sugar until stiff. Beat the egg yolks, powdered sugar, vanilla sugar, grated lemon zest and butter until fluffy.

Add a dash of rum to the yolk mixture and mix in the flour. Add the mineral water and mix lightly. Then fold in the beaten egg whites.

Preheat the oven to 180° C.

Pour the dough into a greased and floured cake pan or baking tray and cover with apricot halves.

Bake the wholemeal apricot cake at 180° C for about 30 minutes.

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