This recipe always reminds me of Summer. The riper the apricots the better, even if they look slightly too ripe, those are the best, the sweeter the better!
Cake batter:
250g butter
4 eggs
250g sugar
500g flour
125ml milk
1 TB baking powder
1 TB vanilla sugar or 1 tsp vanilla essence or pod
500g apricots
Decoration: 2 TB icing sugar
Now the fun begins:
Get the butter nice and creamy. If you have a mixer, great! I’m old school at the moment and am using forks, don’t ask.
Pour in all the sugar and mix till it’s nicely incorporated. Add the eggs one by one and beat until it becomes one, smooth mass. Now add in the flour and the baking powder and mix until a thick, paste like batter forms.
Place the batter on the baking paper on a baking tray and smooth out to create one level cake. Place the washed, pitted and halved apricots inside side up into the batter. Push down so that they’re level with the cake.
Pop into the oven for 40min at 160 deg C, or until the cake is a gold to darker brown. Allow to cool and then sprinkle with icing sugar.
Tips:
-1 TB (Tablespoon) is always a level measurement, not heaped.
-The batter is thick so don’t be afraid to really push down when in baking tray.
-Allow cake to cool because if you put icing sugar on a hot cake it will just melt, this will make your cake nice and sweet but you won’t have the white and sugary affect.
-Put the icing sugar in a sieve, that’s a good way to get it to sprinkle.
If you want to see more food ideas, check out my instagram account, @sophiesseasons
Music: YouTube Audio Library
Digital Solitude, Silent Partner
Lightfoot, Aaron Lieberman
