Apricot Streusel Cake

Melt the butter in a small saucepan and then let it cool briefly.

Mix the flour, finely ground almonds, a pinch of salt and 250 g sugar well in a large mixing bowl.

Pour in the melted butter and use the dough hooks of a hand mixer to knead into streusel.

Preheat the oven to 175 °C fan (or 200 °C conventional) and grease a 26 cm springform.

Put about two-thirds of the streusel into the pan and press down to form a flat base.

Chill the base and in the meantime prepare the apricots: wash fresh apricots, halve and pit them; alternatively, drain canned apricots well.

Arrange the apricots on the chilled dough base and evenly sprinkle the remaining streusel over them.

Sprinkle the streusel with 2 tbsp sugar.

Bake the cake on the lower rack for 25–35 minutes, until the streusel are golden brown.

Let cool on a wire rack, remove from the pan and decorate with mint if desired.