Apricot cake

Name: Apricot cake
Ingredients: 4 eggs; 180 g sugar; 1/8 teaspoon salt; 8 g vanilla sugar; 100 ml oil; 150 ml milk; 300 g flour; 10 g baking powder; 500 g apricots; 8 g powdered sugar

Dessert - Apricot cake by Marta C. - Recipia

Apricot cake bakes in layers of soft batter, with slices of fruit in the middle and on top. Eggs, milk and oil keep the batter tender, and it’s finished with a light dusting of powdered sugar. When it comes to the fruit, I like apricots that are still firm because I can cut them into neat slices. Prep: 20 minutes. Cook: 30 minutes. Total time: 50 minutes. Servings: 8. Approximately 420 kcal and 9 g protein per serving.

Ingredients

4 eggs
180 g sugar
1/8 teaspoon salt
8 g vanilla sugar
100 ml oil
150 ml milk
300 g flour
10 g baking powder
500 g apricots
8 g powdered sugar

Preparation

1. Heat the oven to 180°C. Beat 4 eggs with 180 g sugar, 1/8 teaspoon salt and 8 g vanilla sugar until pale and foamy. 2. Gradually pour in 100 ml oil in a thin stream, continuing to mix. 3. Add 150 ml milk a little at a time. Set the mixer aside and fold in 300 g flour and 10 g baking powder with a whisk, mixing just until no dry flour remains. 4. Line a round baking pan with parchment paper. Pour in half the batter, arrange a layer of half the 500 g sliced apricots, then add the rest of the batter and another layer of apricots. 5. Bake for about 30 minutes, until lightly browned on top and set in the middle. 6. Dust the cake with 8 g powdered sugar.

Notes

Keep it covered in the fridge for up to 3 days; before serving, let it come to room temperature. The best apricots for this are ripe but still firm, so they can be sliced without getting crushed. If they’re very juicy after washing, dry them well, as extra moisture can soften the batter around them. Larger fruit may need thinner slices than smaller fruit, and how ripe they are can shift the baking time a little. Sometimes the top browns faster than the middle; if that happens, loosely lay a piece of parchment paper over the top. If the pits are hard to remove, cut around them, then slice the flesh. You can replace the apricots with 500 g peaches; the fruit changes, so it’s no longer apricot cake. The batter contains gluten, dairy and eggs. Cut it after it has cooled so the slices hold their shape, and serve them with a cup of black tea.