Apricot Cake – A New Experience
Want something new and refreshing? Our Apricot Cake will perfectly help you! You’ll have the usual taste of a cake combined with super juicy apricots to deliver you an amazing flavour that will immediately water your mouth.
- 200 g butter
- 150 g sugar
- 2 eggs
- 1 packet vanilla sugar
- 1 lemon
- 150 g curd
- 250 g flour
- 3 tsp. baking powder
- 1 can apricots
- 2 tbsp. apricot jam
- 2 tbsp. rum
- some powdered sugar to dust
- Take the apricots out of the tin and drain them well in a colander
- Mix the butter, sugar, eggs and vanilla sugar until frothy
- Stir in the curd and the juice of one squeezed lemon, as well as the lemon zest
- Pour the dough into a greased baking pan
- Place the drained apricots on top
- Bake in a preheated oven at 180 degrees Celsius for about 50 to 60 minutes
- Mix the apricot jam with the rum and bring it to boil briefly in a saucepan so that it becomes a liquid consistency
- Brush the finished, still warm cake with it
- When the cake has cooled down, take it out of the mould and dust it with powdered sugar
Tips For The Preparation
Do not press the apricots into the batter. They sink in slightly by themselves during baking. They should be very well-drained and dried with a paper towel if necessary. If the apricot halves are too big, you can of course cut them into smaller pieces or oblong wedges. That looks just as good and the apricot cake will be easier to eat later.
General Information Of The Recipe
You can also top the apricot cake with other fruits, such as cherries, peaches or plums. It’s best to put the apricot jam or other jams through a sieve, that will make it smoother. If you want to be fancy, you can also add cocoa powder to the cake, which gives it even more flavour.
Frequently Asked Questions
Why does the fruit always sink to the bottom of the dough and doesn’t stay on top?
As the cake goes up, it is natural for the fruit to sink into the batter.
Why does the butter curdle when you stir it with the eggs?
In principle, the ingredients should be at room temperature. It’s best to take the eggs and butter out of the fridge a few hours beforehand. Then beat the butter until frothy and gradually add the eggs. Finally, stir in the sugar slowly. Then stir the dough for a long time so that it has a good consistency.
What to do if the apricot cake is still soggy on the inside and dark on top?
Make sure that the fruit is not too moist when topping. Always make a stick test to see whether the cake is through. Adjust the temperature and baking time accordingly. When the dough turns darker on top, it is best to cover it and continue baking.