Apricot Cake – A Delight That Melts in Your Mouth
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Who doesn’t remember a summer filled with ripe fruits, the sweet smell of apricots, and moments spent around the table enjoying a delicious cake? Today, I invite you to discover the recipe for apricot cake, a quick and simple dessert that will bring a touch of sunshine to every day. The fine base that melts in your mouth and the light coconut cream make this cake a perfect choice for any occasion.
Ingredients
For the base:
- 500 grams fresh apricots
- 175 grams flour
- 125 grams butter (at room temperature)
- 100 grams sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- Zest of 1 large lemon + juice
- 3 tablespoons milk
- A few drops of rum essence
For the cream:
- 500 ml liquid cream
- 50 grams coconut flakes
- 4 tablespoons sugar
- 1/2 teaspoon vanilla essence
Preparation
1. Preparing the apricots: Start by blanching the apricots in boiling water for 1-2 minutes, then remove them and cool them under a stream of cold water. This process will make them easy to peel. Once cooled, peel them, cut them in half, and remove the pits. Place them in a strainer to drain excess liquid.
2. Preparing the base: In a large bowl, beat the butter with the sugar until it becomes a fluffy, light-colored mixture. Add the eggs one at a time, mixing well after each addition until the sugar is completely dissolved and the mixture becomes shiny.
3. Adding flavors: Incorporate the lemon zest, vanilla sugar, and rum essence. Mix well.
4. Combining dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add this mixture to the butter mixture, alternating with the milk. Mix until the composition is completely homogeneous. The consistency should be soft but not too liquid.
5. Assembling the cake: Prepare a 25/35 cm baking dish, lining it with baking paper. Pour the base mixture into the dish, then place the apricot halves cut side up. This will provide an attractive presentation and a delicious taste to the cake.
6. Baking: Preheat the oven to 160 degrees Celsius. Place the dish in the oven and bake the cake for 45 minutes or until golden and passes the toothpick test. Remove the cake from the oven and let it cool on a rack.
7. Preparing the cream: In a non-stick pan, toast the coconut flakes over low heat, stirring constantly, until they become golden and crunchy. This step adds an intense flavor and delicious texture to the cream.
8. Whipping the cream: In a separate bowl, whip the liquid cream with sugar and vanilla essence until soft peaks form. This will create a fluffy cream that will perfectly combine with the apricot base.
9. Finalizing the cake: Once the base has completely cooled, spread the whipped cream evenly over it and sprinkle the toasted coconut flakes on top.
10. Serving: Slice the cake as desired and serve it alongside a cup of tea or aromatic coffee. It is a perfect dessert for a relaxing afternoon or to impress guests at a festive meal.
Useful tips
- Choosing apricots: Opt for well-ripened apricots, as they will add a sweet and fragrant taste to the cake. If you can’t find fresh apricots, you can also use canned ones, but make sure to drain them well from the syrup.
- For an extra flavor: You can also add some ground nuts to the base mixture for an interesting texture.
- Variations: Replace apricots with other seasonal fruits, such as peaches or plums, to experiment with different flavors. You can also add a tablespoon of cocoa to the base mixture for a contrast of colors and flavors.
- Frequently asked questions:
- Can this cake be frozen?: Yes, the cake can be frozen, but it’s best to keep it without cream. Add the whipped cream after thawing to maintain freshness.
- How can I make the cake less sweet?: Reduce the amount of sugar in the base or opt for unsweetened whipped cream.
Calories and nutritional benefits
This apricot cake has approximately 250 calories per serving, depending on the ingredients used. Apricots are rich in vitamins, especially vitamins A and C, and have a high fiber content, making them a healthy ingredient. The cream adds a delicious taste but has a higher fat content, so you can adjust the amount according to your preferences.
Personal notes
This is a dessert that reminds me of summer days spent at my grandparents' house, where I was always surrounded by the smell of fresh fruits and warm cakes. Each bite of apricot cake reminds me of moments of joy and family warmth. I hope you too will find pleasure in preparing and enjoying this recipe!
Savor every moment of cooking and don’t forget to share the result with your loved ones. Enjoy!
Preparation time: 30 minutes
Baking time: 45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12
Who doesn’t remember a summer filled with ripe fruits, the sweet smell of apricots, and moments spent around the table enjoying a delicious cake? Today, I invite you to discover the recipe for apricot cake, a quick and simple dessert that will bring a touch of sunshine to every day. The fine base that melts in your mouth and the light coconut cream make this cake a perfect choice for any occasion.
Ingredients
For the base:
- 500 grams fresh apricots
- 175 grams flour
- 125 grams butter (at room temperature)
- 100 grams sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 packet vanilla sugar
- Zest of 1 large lemon + juice
- 3 tablespoons milk
- A few drops of rum essence
For the cream:
- 500 ml liquid cream
- 50 grams coconut flakes
- 4 tablespoons sugar
- 1/2 teaspoon vanilla essence
Preparation
1. Preparing the apricots: Start by blanching the apricots in boiling water for 1-2 minutes, then remove them and cool them under a stream of cold water. This process will make them easy to peel. Once cooled, peel them, cut them in half, and remove the pits. Place them in a strainer to drain excess liquid.
2. Preparing the base: In a large bowl, beat the butter with the sugar until it becomes a fluffy, light-colored mixture. Add the eggs one at a time, mixing well after each addition until the sugar is completely dissolved and the mixture becomes shiny.
3. Adding flavors: Incorporate the lemon zest, vanilla sugar, and rum essence. Mix well.
4. Combining dry ingredients: In another bowl, mix the flour with the baking powder. Gradually add this mixture to the butter mixture, alternating with the milk. Mix until the composition is completely homogeneous. The consistency should be soft but not too liquid.
5. Assembling the cake: Prepare a 25/35 cm baking dish, lining it with baking paper. Pour the base mixture into the dish, then place the apricot halves cut side up. This will provide an attractive presentation and a delicious taste to the cake.
6. Baking: Preheat the oven to 160 degrees Celsius. Place the dish in the oven and bake the cake for 45 minutes or until golden and passes the toothpick test. Remove the cake from the oven and let it cool on a rack.
7. Preparing the cream: In a non-stick pan, toast the coconut flakes over low heat, stirring constantly, until they become golden and crunchy. This step adds an intense flavor and delicious texture to the cream.
8. Whipping the cream: In a separate bowl, whip the liquid cream with sugar and vanilla essence until soft peaks form. This will create a fluffy cream that will perfectly combine with the apricot base.
9. Finalizing the cake: Once the base has completely cooled, spread the whipped cream evenly over it and sprinkle the toasted coconut flakes on top.
10. Serving: Slice the cake as desired and serve it alongside a cup of tea or aromatic coffee. It is a perfect dessert for a relaxing afternoon or to impress guests at a festive meal.
Useful tips
- Choosing apricots: Opt for well-ripened apricots, as they will add a sweet and fragrant taste to the cake. If you can’t find fresh apricots, you can also use canned ones, but make sure to drain them well from the syrup.
- For an extra flavor: You can also add some ground nuts to the base mixture for an interesting texture.
- Variations: Replace apricots with other seasonal fruits, such as peaches or plums, to experiment with different flavors. You can also add a tablespoon of cocoa to the base mixture for a contrast of colors and flavors.
- Frequently asked questions:
- Can this cake be frozen?: Yes, the cake can be frozen, but it’s best to keep it without cream. Add the whipped cream after thawing to maintain freshness.
- How can I make the cake less sweet?: Reduce the amount of sugar in the base or opt for unsweetened whipped cream.
Calories and nutritional benefits
This apricot cake has approximately 250 calories per serving, depending on the ingredients used. Apricots are rich in vitamins, especially vitamins A and C, and have a high fiber content, making them a healthy ingredient. The cream adds a delicious taste but has a higher fat content, so you can adjust the amount according to your preferences.
Personal notes
This is a dessert that reminds me of summer days spent at my grandparents' house, where I was always surrounded by the smell of fresh fruits and warm cakes. Each bite of apricot cake reminds me of moments of joy and family warmth. I hope you too will find pleasure in preparing and enjoying this recipe!
Savor every moment of cooking and don’t forget to share the result with your loved ones. Enjoy!