Name: Spoon cake with apricots: a quick dessert without weighing and with a crunchy crumble
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 8 heaping tablespoons of plain (medium) flour; 10 tablespoons of milk; 4 tablespoons of sugar; 2 tablespoons melted butter or oil; 1 egg; ½ packet of baking powder; apricots sliced into crescents (can be replaced with other seasonal fruit); 70 g medium-ground flour; 50 g granulated or cane sugar; 50 g cold butter, diced; butter and coarse flour (or baking paper)

Preheat the oven and prepare the pan Set the oven to 180 °C (top and bottom heat). Grease and dust a 28 cm round pan, or line it with baking paper.

Mix the batter In a bowl, combine the flour and baking powder, add sugar, milk, melted butter (or oil) and the egg. Whisk until smooth and slightly runny. Pour the batter into the pan and smooth the surface.

Add the fruit Arrange the apricot slices densely over the batter. If using very juicy fruit, you can pat them dry slightly.

Crumble Quickly rub the flour, sugar and cold butter with your fingertips into crumbs. Sprinkle it evenly over the cake.

Baking Bake for about 30 minutes at 180 °C, until the surface is golden. Test with a skewer — after pulling it out it should be dry (watch out, it may touch the fruit).