Nagoya-style Apricot Cake

Ingredients

In this adaptation, the traditional Austrian Marillenfleck is transformed into a Nagoya-style Apricot Cake by incorporating Nagoya's famous red miso paste. This addition infuses the cake with a unique umami flavor, creating a delightful fusion of Austrian and Nagoya culinary traditions. We alse have the original recipe for Marillenfleck, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 6-8 fresh apricots, halved and pitted 6-8 fresh apricots, halved and pitted
• 2 tablespoons red miso paste 2 tablespoons red miso paste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 38g, 20g
• Protein: 5g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a baking dish.
2. 2.
   In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. 3.
   Add the softened butter and mix until the mixture resembles coarse crumbs.
4. 4.
   In a separate bowl, whisk together the eggs, milk, and vanilla extract.
5. 5.
   Gradually pour the wet ingredients into the dry ingredients and mix until well combined.
6. 6.
   Pour the batter into the greased baking dish and spread it evenly.
7. 7.
   Arrange the apricot halves on top of the batter, cut side up.
8. 8.
   In a small bowl, mix the red miso paste with a tablespoon of water until smooth.
9. 9.
   Brush the apricots with the miso paste mixture, ensuring they are evenly coated.
10. 10.
    Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
11. 11.
    Remove from the oven and let it cool before serving.

Treat your ingredients with care...

• Apricots — Choose ripe apricots for the best flavor and texture. If fresh apricots are not available, you can use canned apricots, but make sure to drain them well before using.
• Red miso paste — Look for authentic Nagoya-style red miso paste, which has a rich and savory flavor. If you can't find it, you can substitute with another type of red miso paste.

Tips & Tricks

• For an extra touch of sweetness, sprinkle some powdered sugar on top of the cake before serving.
• Serve the Nagoya-style Apricot Cake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you prefer a stronger miso flavor, you can increase the amount of red miso paste according to your taste.
• This cake is best enjoyed on the day it is baked, but it can be stored in an airtight container for up to 2 days.

Serving advice

Serve the Nagoya-style Apricot Cake as a dessert after a traditional Nagoya-style meal. It pairs well with a cup of green tea or a glass of sweet plum wine.

Presentation advice

Present the Nagoya-style Apricot Cake on a beautiful ceramic plate, allowing the golden crust and vibrant apricots to take center stage. Garnish with a sprig of fresh mint for a pop of color.