Tender apricot cake
The tender apricot cake is a dessert that brings a sweet indulgence to summer tables, perfect for a quick snack or to impress guests. This simple and quick cake recipe can be easily adapted using various seasonal fruits, allowing you to enjoy a variety of flavors. Let's discover the necessary steps to achieve a perfect result!
Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 12
Ingredients:
- 500 g apricots (fresh or well-drained canned)
- 250 g butter (at room temperature)
- 200 g sugar
- 4 eggs
- 300 g flour
- 1 packet of baking powder (16 g)
- A pinch of salt
- Zest from one lemon (optional, for extra flavor)
- Powdered sugar for decoration (optional)
Instructions:
1. Preparing the ingredients: Start by preheating the oven to 180°C. If using fresh apricots, wash them, remove the pits, and cut them in half. If using canned apricots, make sure they are well-drained to avoid a soggy cake.
2. Mixing the batter: In a large bowl, add the diced butter and sugar. Use an electric mixer to beat these ingredients at medium speed until you achieve a fluffy cream, about 3-5 minutes. This step is essential for a tender and airy cake.
3. Adding the eggs: Add the eggs one at a time, mixing well after each addition. It's important that the eggs are at room temperature for easier integration into the batter.
4. Incorporating the dry ingredients: Sift the flour, baking powder, and salt into another bowl. Gradually add the dry ingredient mixture to the butter and egg mixture, gently folding with a spatula or wooden spoon until everything is well combined. If you wish to add lemon zest, now is the ideal time.
5. Preparing the baking pan: Grease a cake pan (approximately 30x20 cm) with butter and sprinkle a little flour to prevent sticking. You can use parchment paper to make it easier to remove the cake after baking.
6. Assembling the cake: Pour half of the cake batter into the prepared pan. Place the halved apricots on top, then cover them with the remaining batter, making sure to encase them well. This method helps keep the apricots juicy inside.
7. Baking: Place the pan in the preheated oven and bake the cake for 30-35 minutes or until golden brown, and a toothpick inserted in the center comes out clean. You can also check the cake's appearance – it should be slightly springy to the touch.
8. Cooling and serving: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. You can sprinkle powdered sugar on top for an elegant look. This cake can be served warm or at room temperature, delicious alongside a scoop of ice cream or a vanilla sauce.
Possible variations:
- Instead of apricots, you can use peaches, plums, or apples, depending on your preferences or available fruits.
- Adding chopped nuts or almonds to the batter can bring extra texture and flavor.
This tender apricot cake recipe is ideal for any occasion, from a gathering with friends to a family party. Enjoy every slice and savor the flavors of summer!
The egg yolks are rubbed with sugar and grated lemon peel until they become a light-colored foam. Butter and lemon juice are added and mixed further. Then flour is added, followed by the whipped egg whites, and gently mixed from bottom to top before pouring into the baking tray. The apricots, washed and dried, are placed on top in halves or quarters. The recipe for the tender apricot cake was suggested by Stella on a culinary forum. Let the apricot cake cool and serve it dusted with powdered sugar.
Ingredients: 250 g sugar, 250 g butter, 250 g flour, zest and juice of 1 lemon, 6 eggs, apricots
