Looking for a simple yet stunning fruit cake that will spoil your taste buds and steal the show on any table? This apricot cake is just the ticket! Perfect with your afternoon coffee, for a picnic, or as a sweet reward after a busy day.
Ingredients:
- 180 g lightly salted butter (room temperature)
- 180 g sugar (white and/or brown – your choice)
- 3 medium eggs
- 1 packet vanilla sugar
- 270 g all-purpose flour
- 1 ½ teaspoons baking powder
- 120 ml milk
- approx. 300 g canned apricots – drained and patted dry
Instructions:
- Beat the butter with sugar and vanilla sugar until light and fluffy – this takes about 5–7 minutes, so patience is key!
- Add the eggs one at a time, mixing well after each addition to keep the batter smooth.
- Sift together the flour and baking powder.
- Add the flour and milk alternately – a little flour, then some milk – mixing briefly after each addition, just until combined. This technique keeps the batter silky and light.
- Pour the batter into a 26 cm springform pan (line the bottom with parchment paper and grease the sides).
- Arrange the apricot halves on top, cut side up, gently pressing them into the batter.
- Bake in a preheated oven at 160°C (top and bottom heat with fan) for 45 minutes. If the cake isn’t fully baked, cover with aluminum foil and bake for another 10 minutes until a toothpick comes out clean.
- Once cooled, dust the cake generously with powdered sugar for that perfect finishing touch.
Enjoy your slice of sunshine! ☀️🧁
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