Fresh apricot cake: a summer fruit cake and very fast to prepare, with apricot puree in the dough. Soft and fragrant. You can do it in low focaccia type, as I did, or in the classic cake maker to get a tall, fluffy dessert. Here on my Instagram profile you will find a quick video tutorial step by step: this dessert is really simple to prepare.
Apricots last very little and it is difficult to find them ripe at the right point. I could say a sentence made, and I'll say it. There are no more apricots than there used to be. The cake with fresh apricots is a perfect dessert to recycle these unre ripe or slightly flavoured apricots’ acidulo. Sugar in cake and caramelised crust with sugar crystals make up for acidity, which even becomes pleasant.
The preparation is really fast: I suggest you blend the apricots with the peel, after washing them carefully and flavoring the dessert with lots of lemon zest. You can also use brown sugar if you want a more rustic taste and look. Among my recipes with apricots is one of the most loved, together with apricot jam and vanilla. That will allow you to rediscover the taste of this fruit at breakfast all year round. You can make fresh apricot cake in a low and wide rectangular baking tray to get this “focaccia effect” or use a regular cake maker to get the classic high and soft cake. Of course you can use the same recipe to make the cake even with peaches, if you prefer them. Let me know if you try it, Have a nice day!
250 grams of flour 00
130 grams caster sugar
130 grams of apricots (net weight without core)
60 milliliters of milk
2 whole eggs
100 grams of melted butter
a pinch of salt
zest of one lemon
20 milliliters of liqueur (Rum, brandy but it's optional)
16 grams of baking powder (a sachet)
3-4 apricots to decorate the dessert
granulated sugar for sprinkling on sweet, to taste
Preheat the oven to 180 degrees static. Butter and flour a 22cm diameter zippered cake tin or rectangular baking tray if you prefer a low dessert.
Blend the 130 grams of apricots (well washed and with the peel) with whole milk until you reduce everything to a puree. Whip the whole eggs with a pinch of salt and sugar until you get a whitish mixture, frothy and swollen as you can see in the video tutorial . It will take about 10 minutes. Add the sifted flour with the yeast on several occasions, alternating it with apricot puree, continuing to assemble until the ingredients are exhausted.
When you get a smooth batter, add melted butter, mounting at low speed until it is amalgamated. Finally, combine the liquor (you can also omit it if the dessert is for children, otherwise a drop of rum, grappa or brandy will give the cake more perfume) and grated lemon zest.
Pour the dough into the cake bowl you have chosen, level it with a spatula and decorate it with slices of apricots, that in cooking will melt giving the cake a "jam effect" . Sprinkle the surface of the cake with caster or cane sugar, so you get a crunchy, caramelized crust. Bake at 180 degrees in a static oven for 35-40 minutes: ricordate che vale sempre la prova stuzzicadenti. Tucked into the center of the dessert, should come out dry.
Bake the fresh apricot cake and let it cool before enjoying it. Have a good day!
You can store the fresh apricot cake in a frost bag for 2-3 days in a cool, dry place.