Sponge cake with apricots and biscuits

Apricot and Biscuit Sponge Cake: A Summer Delicacy

Get ready to discover a recipe for apricot and biscuit sponge cake that will bring a touch of freshness and sweetness to any day. This cake is not only delicious but also extremely easy to prepare, perfect for an afternoon snack or to delight guests at a party.

The history of sponge cake is tied to ancient traditions, evolving over time into various forms and with different ingredients, usually based on beaten eggs, sugar, and flour. Today, I will present a simplified yet flavorful version using fresh apricots and simple biscuits that provide a crunchy texture.

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Servings: 8-10

Ingredients:

- 4 eggs
- 1 cup of sugar (approximately 200 g)
- 1/2 cup of oil (120 ml)
- 5 tablespoons of flour (approximately 75 g)
- 1/2 packet of baking powder
- 20 apricots (approximately 500 g)
- 20 g butter (for greasing the apricots)
- 70 g simple biscuits (approximately 1 cup, crushed)

Preparation:

1. Preparing the pan: Start by preheating the oven to 180°C. Take a 23x31 cm baking pan and grease it with butter. This step is essential to prevent the cake from sticking. Then, crush the simple biscuits using a food processor or a rolling pin and line the bottom of the pan with the crushed biscuits, ensuring they are evenly distributed.

2. Preparing the apricots: Wash the apricots well, cut them in half, and remove the pits. Place the apricot halves cut side up on the biscuit layer. If you want a sweeter cake, add a teaspoon of sugar on each apricot half, then place a small cube of butter on top.

3. Preparing the batter: In a large bowl, crack the 4 eggs and mix them with a mixer on high speed until frothy. This step is essential as the incorporated air will help the batter be fluffy. Gradually add the sugar, continuing to mix until the mixture becomes light in color and creamy.

4. Adding the oil: Reduce the mixer speed to medium and gradually add the oil. Slow mixing will help integrate the oil without losing the air from the eggs.

5. Incorporating the flour: In another bowl, mix the flour with the baking powder. Sifting the flour will contribute to a finer texture of the batter. Add the flour mixture to the egg mixture, mixing with a spatula or the mixer on very low speed until everything is well combined.

6. Pouring the batter: Carefully pour the batter over the apricots placed in the pan, ensuring it is evenly distributed.

7. Baking: Place the pan in the preheated oven and bake for 30-35 minutes or until the top turns golden and a toothpick inserted in the center comes out clean.

8. Cooling and serving: Once baked, remove the pan from the oven and let the cake cool in the pan for about 10 minutes. Then, invert it onto a plate and let it cool completely. Cut the cake into desired shapes—I prefer diamonds, but you can experiment with your preferred shapes.

Helpful tips:

- Apple variant: If you don't have apricots, don't worry! This cake is also delicious with apples. Grate 6 large apples and place them over the biscuits, sprinkling sugar and cinnamon before adding the batter.

- Serving suggestion: Serve the cake with a scoop of vanilla ice cream or a dollop of cream for a creamy and refreshing contrast.

- Nutritional values: One serving of apricot and biscuit sponge cake has approximately 220 calories, being rich in vitamins A and C due to the apricots.

Frequently asked questions:

- Can I use other fruits?
Sure! This recipe can easily be adapted to the season, so you can use peaches, cherries, or even berries.

- How can I improve the texture?
If you want an even fluffier cake, you can separate the eggs and beat the egg whites separately, adding them to the mixture at the end.

This apricot and biscuit sponge cake recipe is not only a culinary delight but also an opportunity to spend quality time in the kitchen. Experiment, add your own touches, and turn this recipe into a personal specialty!

 Ingredients: 4 eggs, 1 cup of sugar, 1/2 cup of oil, 5 tablespoons of flour, 1/2 packet of baking powder, 20 apricots, 20 g of butter, 70 g of plain biscuits

 Tags:  sponge cake apricots biscuits