How beautiful summer is, giving us so many sweet and ripe fruits like the apricots gifted to me. I ate some, but with the others, I decided to use them to make a cake along with apricot jam. A simple and butter-free recipe, suitable for breakfast and snack. Prepare with me the Cake with Fresh Apricots. If you prefer other fruits, you’ll find many more recipes here on the blog.
Other recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 414.69 (Kcal)
- Carbohydrates 75.68 (g) of which sugars 35.51 (g)
- Proteins 8.12 (g)
- Fat 10.81 (g) of which saturated 2.03 (g)of which unsaturated 8.01 (g)
- Fibers 2.32 (g)
- Sodium 161.08 (mg)
Indicative values for a portion of 165 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
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 eggs (medium)
- 3/4 cup brown sugar
- 3.5 tbsp corn oil
- 14 oz apricots (ripe)
- 1 tbsp lemon zest (grated)
- 3.5 tbsp milk
- 1 packet baking powder
- 1 vial vanilla extract
- 1/2 tsp fine salt
- 1/4 cup apricot jam
Tools
- Kitchen Scale
- Bowl
- Electric Whisk
- Hand Whisk
- Baking Pan 8.66 inches
- Sieve
- Parchment Paper
Steps
Preheat the oven to 350°F in static mode. In a bowl, pour the eggs with the sugar and beat with the whisks. Add the oil, the grated lemon zest, and the milk. Mix with a whisk from bottom to top. Combine the flour, cornstarch, salt, and vanilla extract or better if you have the bean.
Add the apricots cut into pieces, keeping aside 100 grams to put on top. Mix and pour the mixture into a baking pan lined with parchment paper. I placed the paper at the base and greased with oil and floured the edge. Cover the surface with the remaining apricot pieces and with the jam spread with a teaspoon. Bake halfway up and cook for 40 minutes. Turn off the oven, leave the door slightly open for a few minutes and then remove the cake.
