Lenten cake with apricots

Today, I made this cake for the third time in a month, I think. The first time, I wanted to adapt it to what I had at home, and a pleasant accident happened – I added too many apricots, thought the mixture wouldn’t hold together, mixed it up, tasted it, and popped it in the oven hoping it wouldn’t turn out like a brick. I remember I didn’t even have the patience to let it cool down. I cut it right away, even though it crumbled and looked a bit indecisive on the plate. But the taste… just what I wanted: slightly tart, sweet enough, with whole apricots scattered here and there. Since then, I think it has become my lazy Sunday dessert. And honestly, not just on Sundays, it works anytime if you have compote and don’t feel like washing too many dishes.

Let me quickly tell you: it takes about 1 hour including baking, of which around 15 minutes max to mix everything. It yields about 8-10 servings, depending on how you cut it (I can’t help myself, I make them big). It’s not too much hassle; if you know how to mix and use an oven, it’s practically done. Anyone can make it, it doesn’t even matter if you’ve never baked anything in your life.

I often find myself going back to this recipe because it doesn’t involve eggs, milk, or butter – and that’s gold when it’s fasting time, when a friend with intolerances comes over, or when I don’t feel like spending 100 lei on ingredients. Plus, it’s super adaptable; you can use whatever jam you have, whatever compote you have, leftover fruits… Sometimes I even throw in some fresh fruit. And it’s not the kind of dessert that sticks to your teeth or makes you feel guilty for eating three slices.

For a serious baking tray, about 20x30 cm (I have one like that; a slightly smaller one works too, but not too big or it’ll turn out too thin):

- 250 ml apricot compote juice (I don’t use the sweetest syrup from the jar; I choose one with less sugar, otherwise it’s too sweet for my taste)
- apricots from the compote (I’ve never weighed them, I think there are about 10-12 halves, I cut them into smaller pieces)
- 4 tablespoons apricot jam (I’ve also used peaches once; it works with any sweet-tart jam)
- half a cup of sugar (you can use more if you want it sweeter, but I enjoy this lighter version)
- 2 cups of all-purpose flour (I use regular flour, not special cake flour)
- 4-5 tablespoons oil (sunflower oil; I don’t complicate things with fancy stuff)
- 1 packet of vanilla sugar (you can add more if you’re a fan)
- 1 packet of baking powder
- a pinch of salt (to “lift” the flavors; I don’t know why, but if you forget it, something feels missing)

Alright, let me briefly walk you through it without missing any important steps.

1. First, I cut the apricots from the compote – not too small, so they don’t get lost in the batter, but not too big either, so they don’t sink to the bottom. I set them aside to drain a bit.
2. I take the tray and grease it with oil, not butter, obviously. I don’t use baking paper; I like the crunchy crust that forms when I dust it with flour. I sprinkle the flour and shake off the excess – this helps prevent sticking and gives a nice texture on the edges.
3. In a large bowl, I mix the flour, sugar, salt, vanilla sugar, and baking powder. I don’t mix too much, just enough to not see lumps of baking powder here and there.
4. In another bowl, I put the apricot compote (the juice), the oil, and the 4 tablespoons of jam. I make sure the jam is soft, not that dry stuff stuck at the bottom of the jar. If it’s too thick, I warm it up a bit or beat it with a fork.
5. Now I pour the liquids over the dry mixture in two batches to avoid lumps. I mix with a spatula, not a whisk (otherwise it gets too airy, and the cake cracks on the surface). I don’t overmix it, so it doesn’t turn into rubber.
6. Finally, I add the cut apricots. I add them all at once, not slowly, because otherwise, I’ll crush them and make jam right in the batter. I mix gently two or three times.
7. I pour everything into the tray and here’s a tip: I gently tap the tray on the table a couple of times to settle it and release air bubbles. When I haven’t done this, I’ve had big holes inside.
8. I put it in the preheated oven at 180°C for about 40-45 minutes, but I don’t strictly follow the clock. I check with a toothpick after about 35 minutes. If it comes out clean, it’s done. If not, I leave it a bit longer. I don’t open the oven unnecessarily, as it can cause the mixture to deflate.
9. I let it cool for at least 10-15 minutes (if I have the patience). Then I cut it with a thin-bladed knife. If I don’t wait for it to cool completely, it sometimes crumbles, but hey, who has patience?

Now, some tips from someone who’s been through it:

Useful tips
- Don’t try to add fresh apricots without draining them well; they release too much water and ruin the texture.
- If you want it fluffier, use sifted flour, but it’s not a must.
- Many people add too much jam, and the cake turns out gooey. Don’t exceed 4-5 tablespoons; just enough to add flavor and consistency.
- If you forget the baking powder, you’ll end up with a dense pie, not a cake – I’ve experienced it, and I don’t recommend it.
- If you like very sweet desserts, add a bit more sugar, but be careful: if the jam and compote are already very sweet, you might not like it.

Substitutions and adaptations
- If you want it to be gluten-free, you can try a gluten-free flour mix, but I haven’t tried it myself, so I’m not sure about the final texture.
- It works with any compote: sour cherries, plums, peaches. I’ve also tried it with sour cherry compote – it turns out great, but a bit more tart.
- The jam can be from other fruits; the important thing is that it’s not too runny or too thick.
- You can substitute sugar with another sweetener if you want something more diet-friendly.

Variations
- If you’re in the mood, you can sprinkle some almond flakes on top before baking.
- You can also incorporate some chopped nuts or raisins into the batter if you want a more complex texture.
- For those who prefer chocolate versions, you can remove 2 tablespoons of flour and add 2 tablespoons of cocoa powder. It turns out like a marbled cake if you don’t mix too much.

Serving ideas
- Great with coffee, for breakfast, or as a snack.
- Sometimes I serve it with a bit of plant-based yogurt on top or with a spoonful of warmed jam. And I admit, it pairs wonderfully with a glass of almond milk.
- It’s also good plain, dusted with powdered sugar, but honestly, I prefer it without.

Questions I’ve received or seen online:

The cake turns out too tart; what can I do?
If you have a very sour compote or slightly sweet jam, add 2-3 tablespoons of sugar to the mixture. You can also sprinkle a bit of powdered sugar on top after cutting if it’s still not sweet enough for you.

Can I use fresh fruit instead of compote?
Yes, but drain them very well or even sprinkle them with a bit of sugar and let them sit, then drain the juice. Compensate for the missing liquid by adding water or fruit juice until you have about 250 ml of liquid.

Can it be made without oil?
I’ve tried it once with the same question. You can reduce the oil to 2 tablespoons and compensate with 2 tablespoons of compote, but the texture will be a bit drier, like a loaf cake.

Can I make it without sugar, just with natural sweeteners?
Yes, it works with agave syrup or stevia, but be careful with the quantity, as both jam and compote already contain sugar. Try not to make the mixture too runny.

What if I don’t have jam?
Add another 2-3 small chopped apricots or a tablespoon or two of fruit puree. It might turn out a bit less flavorful, but it’ll still be good.

What should I do if the cake sticks to the tray?
Don’t skip greasing and dusting with flour. If it still sticks, let it cool a bit and run a knife around the edges before removing the slices.

Nutritional values – approximate, per slice (out of 10):
About 140-160 kcal per piece, depending on how much sugar and jam you use and the size of the tray. It’s a relatively light dessert compared to most classic cakes. From the mixture, around 24g of carbohydrates, fats about 3-4g (mainly from the oil), protein under 3g. Don’t worry about the sugar; if you don’t overdo it with extra sweetness, it’s reasonable. Without eggs and dairy, it has fewer saturated fats. There aren’t many fibers, just what comes from the fruits and flour.

For storage – keep the cake at room temperature, loosely covered, for a maximum of two days. If it’s too warm, it’s better in the fridge; it lasts about 4-5 days but gets a bit firmer when cold. To make it good again, either let it sit at room temperature for a bit before serving or microwave the slices for 10 seconds (it becomes soft and aromatic again). I don’t recommend reheating it in a conventional oven; it dries out too much.

That’s it – the lazy Sunday cake. Whether you don’t feel like it or want to impress someone with minimal effort.