How to make
Oven 350°F (175 degrees);
Ring cake form with a diameter of 7.9″ (20 cm) is greased with a piece of butter and sprinkled with a little flour. Beat the excess flour off.
Put the lemon in boiling water, although I have used an organic one, I placed it in the water for about 20 seconds. It is then taken out and cut into pieces along with the peel.
Cut the apricots in half and cut the extra apricots into medium-sized cubes.
All products according to the recipe are placed in the blender, without the baking powder and milk.
They are blended for about 1-3 minutes depending on the strength of the blender. Add the milk, blend again and then sprinkle with baking powder on top and blend once blend, just enough to mix the products well.
Pour the beaten batter into a bowl, add the extra diced apricots and stir.
The whole mixture is poured into the mold and it is flattened out. Arrange the halves of the apricots on top. Sprinkle with brown sugar.
The apricot and lemon puree pie is baked at 175 degrees for about 40-45 minutes.
Remove the fruit pie from the oven, let it cool for about 20-23 minutes in the mold and release it from the ring. Cool it completely on a wire rack and sprinkle it with powdered sugar.
