Apricot Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 6-8 fresh apricots, pitted and sliced 6-8 fresh apricots, pitted and sliced
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a 9-inch round cake pan.
2. 2.
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. 3.
   In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Arrange the sliced apricots on top of the batter, pressing them slightly into the batter.
8. 8.
   Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
10. 10.
    Once cooled, dust the top of the cake with powdered sugar.
11. 11.
    Slice and serve.

Treat your ingredients with care...

• Apricots — Choose ripe apricots that are slightly firm. If they are too soft, they may become mushy during baking.

Tips & Tricks

• For an extra burst of flavor, sprinkle some almond flakes on top of the cake before baking.
• Serve the cake slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful treat.
• If fresh apricots are not available, you can use canned apricots as a substitute. Just make sure to drain them well before using.

Serving advice

Serve the Apricot Cake as a dessert after a delicious Romanian meal. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, you can garnish the cake with a sprig of fresh mint or a few extra slices of apricot on top.