Soft cake with apricots and jam super soft and delicious. How much I love apricots! Too bad their season always lasts too short, so it’s better to make a big binge and prepare lots of desserts, just like the one I want to tell you about today. A Soft Cake with apricots, fluffy and very soft that instantly filled my house with its irresistible aroma. I added lots of sweet apricots to the dough, and I put more on top before baking. The addition of apricot jam makes the Cake absolutely irresistible. A Soft Apricot Cake, fluffy and delicious that I loved a lot. What do you think, have I already convinced you to try it? Let’s run to the kitchen and prepare together the Soft Apricot and Jam Cake
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: For 8-10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 159.16 (Kcal)
- Carbohydrates 31.23 (g) of which sugars 17.32 (g)
- Proteins 2.73 (g)
- Fat 3.66 (g) of which saturated 2.09 (g)of which unsaturated 1.51 (g)
- Fibers 2.28 (g)
- Sodium 15.13 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Apricot Cake
- 2 eggs
- 3/4 cup sugar
- 1 1/2 cup flour
- 3 1/2 tbsp butter
- 1/2 cup milk
- 1.1 lbs apricots
- 8.8 oz apricot jam
- 1/2 sachet baking powder (8 grams)
- to taste powdered sugar (for decoration)
What You Need to Make the Apricot Cake
- Mixer
- Baking Pan
How to Prepare the Soft Apricot Cake
Wash the apricots, clean them, and cut them into small pieces. Beat the whole eggs with the sugar using an electric mixer for about 8 minutes until you have a light and fluffy mixture.
Add the melted butter and milk to the beaten eggs. Mix. Continue the preparation by adding the sifted flour and baking powder. Mix. Finally, add 2/3 of the apricots and fold them gently with a spatula.
Oil or line with parchment paper a rectangular pan. My pan measures 8.3 x 11 inches. Pour the batter into it and level it with the spatula. Arrange the remaining apricot pieces on the surface.
Now add, using a teaspoon, small heaps of apricot jam on the surface. Bake the Soft Apricot and Jam Cake in the preheated oven at 356°F in static mode for 35-40 minutes.
Let it cool before removing it from the mold onto a tray or serving plate and decorate as desired with powdered sugar. Then cut it into squares or as you prefer.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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The Cake stays soft in a container for 2-3 days
If you prefer, you can substitute the butter with 50 ml of seed oil and the milk with a pot of plain or apricot yogurt, or simply with plant-based milk
Also read the recipe for my Soft Jam Tart
