Simple Apricot Cake

A juicy and simple cake with fresh apricots.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Egg, fresh

  • 8 spoon Sugar, white

  • 1 bag Sugar, white

  • 10 spoon Wheat flour, white, multi-purpose

  • 1 bag Baking powder

  • 80 g Butter, unsalted

  • 12 spoon Milk, whole milk

  • 600 g Apricot, raw

  • 1 teaspoon Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake pan well with butter. Melt the butter for the cake in a small pot. Wash the apricots, dry them, and cut them in half. Remove the pits.

  2. Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Add sugar and vanilla sugar to the bowl with the yolks and beat for about 10 minutes until the mixture becomes light and fluffy. Sift the flour and baking powder into the bowl with the yolks, then add the milk and melted butter. Gently mix everything together with a hand whisk. Carefully fold in the beaten egg whites.

  3. Pour the batter into the greased pan. Arrange the apricot halves on top. Place the pan in the preheated oven for 20 to 25 minutes. The cake is done when the surface turns golden brown and a toothpick inserted into the cake comes out clean.

  4. Remove the baked cake from the oven and let it cool. Once cooled, cut the cake into slices of desired size, serve on plates, and enjoy. The cake can be served with whipped cream or a scoop of homemade vanilla ice cream.

Nutrition Information (Per 100g)

  • Calories: 261.79 kcal
  • Fat: 13.31 g
    • Saturated Fat: 7.09 g
  • Carbohydrates: 26.48 g
    • Sugars: 15.2 g
  • Protein: 6.66 g
  • Fiber: 0.29 g

Advice

Optionally, add grated lemon zest to the batter.