Light cake with apricots and raspberries

Light Cake with Apricots and Raspberries

If you're looking for a light and refined dessert, perfect for warm days or moments when you want to impress your guests, this cake with apricots and raspberries is the ideal choice! With a fluffy texture and a sweet-tart taste, this recipe will quickly become your favorite. Let's embark on this culinary adventure together!

Preparation time: 15 minutes
Baking time: 20 minutes
Total time: 35 minutes
Number of servings: 10

Ingredients:

- 6 large eggs (preferably from free-range hens)
- 300 g flour
- 100 g cornmeal
- 300 g sugar (divided into two portions of 150 g each)
- 12 tablespoons of water
- 50 ml apricot liqueur (optional, but recommended for extra flavor)
- 10 fresh apricots (ripe and fragrant)
- 1 cup of raspberries (fresh or frozen, depending on the season)

A bit of history:

Fruit cakes have a long-standing tradition in kitchens around the world. Over time, these delights have been adapted according to the season and available fruits. Combining apricots with raspberries is not only a delicious choice but also a way to bring a splash of color and vitality to the plate. Each bite brings a pleasant memory of summer, with gardens full of ripe fruits and outdoor parties.

Step by step:

1. Preparing the ingredients: Start by ensuring all ingredients are at room temperature. The eggs should be fresh, and the apricots should be ripe but firm. Choose raspberries that have a vibrant color and a pleasant aroma.

2. Beating the egg whites: In a clean, dry bowl, add the 6 egg whites. Use an electric mixer to beat them on high speed, gradually adding 150 g of sugar and the 12 tablespoons of water. Continue mixing until you achieve a firm and glossy foam that forms peaks when you lift the mixer blades.

3. Preparing the yolk mixture: In another bowl, add the 6 egg yolks, 150 g of sugar, 6 tablespoons of water, and the apricot liqueur. Mix at medium speed until you obtain a smooth and fluffy paste. Here you can adjust the amount of liqueur according to your preferences – you can also use apricot syrup or omit the liqueur altogether.

4. Incorporating the egg whites: Carefully fold the beaten egg whites into the yolk mixture. Use a silicone spatula to gently mix, with up-and-down movements, to avoid losing the air from the egg whites. This is the key to a fluffy cake.

5. Adding the flour and cornmeal: Sift the flour and cornmeal together, then gradually add them to the mixture. Mix carefully until the dry ingredients are fully integrated. Avoid overmixing, as this can lead to a dense cake.

6. Preparing the baking pan: Grease a baking pan with butter or use parchment paper to prevent sticking. Pour the mixture into the pan, ensuring it is evenly distributed.

7. Placing the fruits: Cut the apricots in half and place them cut side down on the surface of the mixture. Distribute the raspberries evenly on top. These fruits not only add a wonderful flavor but also an attractive presentation.

8. Baking: Preheat the oven to 200°C. Place the pan in the preheated oven and bake the cake for 15-20 minutes. It is done when it turns golden and passes the toothpick test – insert a toothpick in the middle of the cake, and if it comes out clean, it is perfectly baked.

9. Cooling and serving: After the cake is baked, remove it from the oven and let it cool in the pan. Once cooled, you can dust it with powdered sugar for an elegant look. It can be served both cold and at room temperature. It is delicious alongside a scoop of ice cream or a cup of fragrant tea.

Useful tips:

- If you want to add a touch of freshness to the cake, you can add a few fresh mint leaves when serving.
- Instead of apricot liqueur, you can use mint or orange syrup to vary the flavor.
- This cake pairs perfectly with a vanilla sauce or a white chocolate glaze.

Nutritional benefits:

This cake is a good source of protein due to the eggs and contains vitamins from the fruits, which are essential for a healthy diet. Apricots are rich in vitamin A and antioxidants, while raspberries contain fiber and vitamin C. Although it is a dessert, when consumed in moderation, it can be part of a balanced diet.

Frequently asked questions:

1. Can I use other fruits instead of apricots and raspberries?
Of course! The cake can be made with any preferred fruits, such as peaches, apples, or even mixed berries.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the recipe by 50 g without compromising the texture. You can add a pinch of salt to balance the flavor.

3. Can this cake be frozen?
Yes! The cake can be frozen, but it is recommended to cut it into portions before placing it in the freezer. Make sure to wrap it well to prevent freezer burn.

4. What drinks pair well with this cake?
It pairs wonderfully with fruit tea, a dry white wine, or even a summer cocktail based on apricots.

In conclusion, the light cake with apricots and raspberries is a dessert that combines simplicity and refinement. With each bite, you will feel the freshness of the fruits and the delicacy of the batter. Don't forget to share this recipe with your friends – they will surely appreciate the final result! Enjoy!