Summer Apricot Cake
By Feli Chic'Cuisine
A classic summer cake that can be made quickly and easily with simple ingredients. In less than 20 minutes, a light and fluffy batter is formed from eggs beaten with sugar, melted butter and grated lemon peel, topped with fresh and juicy apricots. Every bite you take, you will experience pure joy of flavors, as this cake is light and refreshing for a hot summer's day. It is a really easy and versatile cake.
The apricots can be topped with brown sugar or sliced almonds for a balance of taste and aroma.
During the summer months, I love this lemon-flavored cake filled with sweet and sour apricots! My childhood memories of warm summer days carry me back to this cake, which reminds me of ripening fruit and a craving for something sweet and delicious with ingredients at hand. You can make this cake in a variety of ways and it is very versatile.
Every summer, you can take advantage of the bounty of fresh fruit to make these flavored cakes embellished with a variety of seasonal fruits. Appropriate toppings for a cake include cherries, strawberries, nectarines, and peaches. For more flavor and sweetness, the fruits must be well-ripened.
Serve this dessert after a good meal, with a cup of coffee in the morning, or at teatime for a moment full of indulgence, and it will make your day.
Enjoy delicious cakes made from seasonal fruits at any time of the day!
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Prep. Time: 20 min Baking Time: 35 min Difficulty: Easy Serves: 8
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Ingredients
200g all-purpose flour
1 1/2 tsp baking powder
pinch of salt
90g unsalted butter, melted
6 large eggs, separated
180g caster sugar
1 untreated lemon, zest
10-15 fresh apricots, stoned and halved
icing (powdered) sugar, to dust
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Method
​​​​1. Heat the oven to 180°C/160°C Fun (250°F / 4 gas mark). Grease a rectangular 28cm x 20cm cake pan and line with baking paper. In a small bowl, combine sift flour and baking powder. Set aside.
2. Using an electric mixer, beat the egg whites until soft peaks form. Gradually add sugar, beating constantly until sugar is dissolved and whites hold stiff. Add yolks, one at a time, beating after each addition. Gradually add melted butter. Stir in the grated lemon zest. Using a rubber spatula, gently fold in the flour mixture.
3. Spoon batter into the prepared pan. Place halved apricots, cut-side up on top of the batter. Optional, sprinkle over brown sugar. Bake for 35-40 min, until golden brown or a toothpick inserted into the center comes out clean. Let it cool. Dust with powdered sugar and serve.
Enjoy!
Let us dance in the sun, wearing wild flowers in our hair. ​― Susan Polis Schutz
