Fluffy apricot cake

Fluffy Apricot Cake

Usually, when I have some frozen apricots in the freezer and want a simple cake, I make this recipe. It's quick, has no complicated steps, and the ingredients are ones I usually have around the house. I love that the cake comes out airy, and the apricots add a slight tang that balances the sugar in the mixture. I don’t even need much planning – just take the apricots out of the freezer a little while before.

Quick Info

Total Time: about 50-60 minutes
Preparation Time: 15-20 minutes
Baking Time: 30-40 minutes
Servings: 10-12, depending on how large you cut the pieces
Difficulty: easy
Recipe Type: homemade fruit cake, suitable for a quick dessert or snack

Ingredients

5 eggs
7 tablespoons sugar
5 tablespoons flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 pinch of salt
Grated zest of one lemon
250 g frozen apricots, halved
Vanilla sugar
5 tablespoons water
5 tablespoons oil
Powdered sugar, for dusting at the end (optional)

Preparation Method

1. Take the apricots out of the freezer and let them thaw in a sieve or bowl. Sprinkle powdered sugar on top to absorb the liquid that comes out during thawing. Gently mix to avoid crushing them.

2. Crack the eggs and separate the egg whites from the yolks. Add a pinch of salt over the egg whites and beat them with a mixer until foamy. When a consistent foam starts to form, gradually add the sugar, one tablespoon at a time, mixing after each addition. Continue until you reach a firm, glossy meringue.

3. In a separate bowl, place the yolks and mix them with water and oil. Pour this mixture over the meringue. Mix briefly, just enough to incorporate.

4. Turn off the mixer. Sift the flour, cornstarch, and baking powder over the mixture, in batches, one tablespoon at a time. Gently fold with a wooden spoon or spatula, using upward motions to keep the volume of the meringue.

5. Add the grated lemon zest and a pinch of vanilla sugar. Incorporate everything evenly without overmixing.

6. Prepare a rectangular baking dish – grease it with a little butter and line it with parchment paper. Pour the batter into the dish and level it gently.

7. Sprinkle the apricots over the entire surface, gently pushing them into the batter. The apricots can remain on the surface or sink slightly into the cake during baking, depending on how heavy and juicy they are.

8. Place the dish in a preheated oven at 180°C. Bake for 30-40 minutes. After 30 minutes, do the toothpick test in the center: it should come out clean or with slightly moist crumbs, but not with batter.

9. Remove the dish from the oven and let it cool to room temperature. You can dust it with vanilla sugar when it’s completely cool.

10. Cut the cake when it has cooled well. It keeps better if left in the dish, covered.

Why I make this recipe often

It’s one of those cakes I prepare without hesitation when I have apricots or other frozen fruits. The batter comes together quickly, doesn’t require much beating, and doesn’t dirty too many dishes. The cake stays soft even the next day. It goes well with any tangy fruit, and even kids eat it without fuss.

Tips and Variations

Tips

- The frozen apricots should be well thawed and drained, so they don’t release water into the batter.
- If the meringue isn’t beaten stiff enough, the cake won’t be as airy.
- Don’t open the oven in the first 25-30 minutes of baking.
- To prevent the batter from collapsing, mix the dry ingredients slowly and with short movements.

Substitutions

- Cornstarch can be replaced with flour, but the result will be a bit denser.
- If you don’t have apricots, peaches, plums, or frozen sour cherries (well drained) work too.
- Vanilla sugar can be omitted or replaced with vanilla extract.

Variations

- You can also add some diced apples or blueberries along with the apricots.
- If you want a stronger flavor, use orange zest instead of lemon.
- For a crunchier note, sprinkle almond flakes on top before baking.

Serving Ideas

- It’s good on its own, with powdered sugar on top.
- It pairs well with yogurt or sour cream.
- It remains tasty and refreshing, straight from the fridge.

Frequently Asked Questions

1. Can I use fresh apricots instead of frozen?
Yes, just make sure they are ripe but not too soft. Don’t keep them in sugar beforehand; just slice and place them directly.

2. Does the cake turn out as fluffy with whole wheat flour?
No, with whole wheat flour it will be a bit denser and not as fine in texture. You can use half white flour and half whole wheat.

3. Can it be made in a round pan?
Yes, just be careful that the pan isn’t too small – the batter rises while baking. Adjust the time if the cake comes out thicker.

4. Can I add all the sugar at once to the egg whites?
It’s better to add it gradually; otherwise, the meringue won’t form as well.

5. Can it be made without baking powder?
The cake comes out more airy with baking powder, especially if you mix quickly. Without it, you need to be careful not to lose the volume of the meringue.

Nutritional Values (estimates)

One piece (out of 12) has approximately:
Calories: 130-150 kcal
Protein: 3-4 g
Carbohydrates: 25-28 g
Fats: 3-4 g

These values vary depending on the size of the portions and how much sugar is used for dusting. The cake is low in fat and has a moderate carbohydrate intake, making it quite light as a homemade dessert.

Storage and Reheating

The cake keeps well for 2-3 days, covered, at room temperature. If it’s very hot, it’s better to keep it in the fridge. I do not recommend reheating it – the cake can dry out or the fruit can release more juice. If you want to serve it warm, let it reach room temperature; do not microwave it.

 Ingredients: 5 eggs 7 tablespoons sugar 5 tablespoons flour 2 tablespoons starch a pinch of baking powder a pinch of salt lemon zest about 250 g frozen halved apricots vanilla sugar 5 tablespoons water 5 tablespoons oil

 Tags:  quick cake fruit cake apricot cake