The apricot cake is perfect for this season. Apricot is a very tasty summer fruit. If well ripened, it gives the cake a truly exquisite flavor. If you love apricots, I recommend making it. The soft apricot cake is perfect for breakfast or even to finish a meal, and why not maybe accompanied by a bit of vanilla ice cream. The soft apricot cake is very easy to make. I used a bowl and a hand whisk. Yes, the eggs do not need to be beaten. The apricot cake is made in 10 minutes. But remember, the apricots must be ripe and juicy. If you like fruit cakes, I recommend trying also;
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 cups all-purpose flour
- 1/4 cup potato starch
- 2 eggs
- 1/3 cup sunflower oil
- 1/3 cup milk
- 1 lemon (the zest)
- 3/4 cup sugar
- 1 packet baking powder
- Some ripe apricot
- A few tablespoons apricot jam
Tools
- Bowl
- Hand Whisk
- Spatula silicone
- Pan springform
Steps
In a large bowl, place the sugar, 80 ml of milk, 80 ml of oil, the zest of 1 lemon, and the 2 eggs. Mix with the hand whisk for a few minutes.
In another bowl, mix 2 cups of flour with 1/4 cup of potato starch and the packet of baking powder, and add it spoon by spoon to the egg mixture. Continue mixing with the hand whisk until the mixture is smooth and without lumps.
Add 4/5 diced apricots to the mixture and stir again.
Transfer the mixture into a 24 cm greased and floured pan.
Add some tablespoons of apricot jam on the surface.
Slice some apricots and place them on the surface. Bake in the oven at 350°F for about 40 minutes.
Also good when warm.
