Apricot cake with 3 apples baked in 50 minutes

Cut open the lemon and rub the apples to prevent them from browning. Halve and pit the apricots. Set the prepared fruit aside.
Now add the eggs to the sugar and beat until fluffy. Add the butter and lemon zest and continue beating. Finally, sift the flour mixture over the top and fold in (don’t leave it for too long, so the batter doesn’t collapse).
Pour the batter into the greased pan and spread the apples and apricots evenly on top.
Bake at 175°C for about 40-50 minutes. When the batter is nicely browned, the cake should be done. If you’re not sure, you can try skewering a large portion of the batter with a wooden skewer to do the famous skewer test (if no more batter sticks to the skewer, the cake is done).
Apricot cake with 3 apples, baked in 50 minutes.