Grandma's apricot cake
Apricot Cake a la Grandma - a recipe full of memories and summer flavors
Who doesn't remember the enticing smell of freshly baked cakes from childhood? Today, I want to share with you the recipe for a simple yet delicious cake that brings warm memories: apricot cake a la grandma. This recipe is not only easy to make and accessible but also versatile, as it can be adapted according to the season. So, get ready to indulge your taste buds with a cake that is perfect both in summer and winter when you can use canned apricots.
Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 12
Ingredients
- 1 kg fresh apricots (or 3 jars of canned apricots)
- 8 tablespoons granulated sugar (for fresh apricots)
- 160 g margarine
- 200 g powdered sugar
- 4 eggs
- 1 packet baking powder
- 1 packet vanilla sugar
- 360 g flour
- 1 packet vanilla pudding
Ingredient details
Apricots: These delicious fruits are not only tasty but also very healthy. They are rich in vitamins A and C, as well as antioxidants, which help improve skin health and vision. If you use canned apricots, make sure they are well drained to avoid adding excess moisture to the batter.
Sugar: Granulated sugar will help the apricots release their juice, while powdered sugar will add a fine texture and delicate sweetness to the cake.
Margarine: If you want a healthier option, you can replace it with butter or a trans-fat-free margarine.
Preparing the apricot cake
1. Preparing the apricots: Start by carefully washing the fresh apricots (if using canned apricots, just drain them). Remove the pits and cut the apricots in half or quarters, depending on your preference. Place them in a bowl and sprinkle the 8 tablespoons of granulated sugar over them. Let them sit for about 30 minutes to macerate.
2. Separating the juice: After they have sat, you will need to strain the apricots to remove the juice. Do not throw away the juice, as we will use it later!
3. Preparing the batter: In a bowl, add the room-temperature margarine and powdered sugar. Use a mixer to combine them, adding the vanilla sugar and the 4 egg yolks. Mix until the mixture becomes smooth and fluffy.
4. Incorporating the dry ingredients: In another bowl, combine the flour with the baking powder and a pinch of salt. Gradually add this mixture to the margarine and egg mixture, stirring gently.
5. Adding the juice: At this point, you need to add about 300 ml of the juice you obtained from the apricots. If you don't have enough juice, top up with water. The batter should have a consistency similar to that of a sponge cake.
6. Beating the egg whites: In a clean bowl, beat the 4 egg whites until stiff peaks form. It is important to use a mixer to achieve perfect foam. Gently fold the egg whites into the batter using a spatula to maintain the air in the foam.
7. Baking: Grease a baking tray with oil and dust it with flour. Carefully pour the batter into the tray and place the drained apricots on top. Bake the cake in a preheated oven at medium temperature (about 180°C) for 40 minutes or until golden brown and passes the toothpick test.
8. Cooling and serving: Once the cake has cooled, cut it into desired shapes - rectangles or triangles. You can dust it with powdered sugar for an elegant look. It is recommended to let it rest a bit to set the flavors.
Serving suggestions
Apricot cake a la grandma pairs perfectly with a scoop of vanilla ice cream or a cup of fruit tea. You can also enjoy it alongside a glass of lemonade, which will enhance the fruit flavors.
Possible variations
For an extra flavor boost, you can add some ground nuts to the batter or even a dash of cinnamon. If you want to experiment, replace the apricots with other seasonal fruits, such as peaches or plums.
Frequently asked questions
1. Can I use other fruits? Yes, this recipe is very versatile. You can use peaches, plums, or even apples.
2. How can I make the cake less sweet? You can reduce the amount of sugar in the recipe, but make sure the fruits are ripe and sweet enough.
3. How long does the cake last? The cake can be kept in a closed container at room temperature for up to 3 days or in the refrigerator for a week.
Nutritional benefits
Apricot cake is a good source of vitamins, providing a significant amount of vitamin C and fiber due to the apricots. Additionally, it is a healthier choice compared to other desserts, due to its relatively low fat content.
In conclusion, apricot cake a la grandma is more than just a simple dessert; it is a warm memory of childhood, an easy-to-make recipe, and ideal for sharing with loved ones. Don't hesitate to prepare it and enjoy every slice!
Ingredients: 1kg apricots (pitted) (or 3 jars of apricot compote) 8 tablespoons granulated sugar (for fresh apricots) 160g margarine 200g powdered sugar 4 eggs 1 packet baking powder 1 packet vanilla sugar 360g flour 1 packet vanilla pudding
