Shanghai-style Apricot Cake

Ingredients

In this Shanghai-style adaptation, we incorporate the culinary techniques and flavors of Shanghai cuisine. The original Romanian Prăjitură cu caise typically features a simple sponge cake with apricot jam filling. However, in the Shanghai-style version, we infuse the sponge cake with the essence of apricots and add a glossy apricot glaze for an extra burst of flavor. These modifications enhance the taste and texture of the cake, giving it a unique Shanghai twist. We alse have the original recipe for Prăjitură cu caise, so you can check it out.

• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 120ml (1/2 cup) vegetable oil 120ml (1/2 cup) vegetable oil
• 120ml (1/2 cup) apricot juice 120ml (1/2 cup) apricot juice
• 1 tsp baking powder 1 tsp baking powder
• 1/2 tsp salt 1/2 tsp salt
• 1 tsp vanilla extract 1 tsp vanilla extract
• 200g (1 cup) apricot jam 200g (1 cup) apricot jam
• 200g (1 cup) fresh apricots, pitted and sliced 200g (1 cup) fresh apricots, pitted and sliced
• 100g (1/2 cup) powdered sugar, for dusting 100g (1/2 cup) powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 55g, 35g
• Protein: 5g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. 3.
   Gradually add the vegetable oil, apricot juice, and vanilla extract, mixing well after each addition.
4. 4.
   In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. 5.
   Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. 6.
   Allow the cake to cool completely, then slice it horizontally into two equal layers.
7. 7.
   Spread a generous layer of apricot jam on the bottom layer of the cake. Arrange the sliced apricots on top of the jam.
8. 8.
   Place the second layer of cake on top and gently press down.
9. 9.
   Prepare the apricot glaze by heating the remaining apricot jam in a small saucepan over low heat until melted and smooth. Remove from heat and let it cool slightly.
10. 10.
    Pour the apricot glaze over the top of the cake, allowing it to drip down the sides.
11. 11.
    Dust the cake with powdered sugar for an elegant finishing touch.
12. 12.
    Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Apricots — Choose ripe and fragrant apricots for the best flavor. If fresh apricots are not available, you can use canned apricots as a substitute.
• Apricot juice — Use freshly squeezed apricot juice for the best taste. If apricot juice is not available, you can blend fresh apricots and strain the pulp to extract the juice.

Tips & Tricks

• For an extra burst of flavor, add a splash of apricot liqueur to the glaze.
• Serve the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
• If you prefer a sweeter cake, sprinkle some finely chopped dried apricots on top of the glaze.
• Experiment with different fruit fillings, such as peach or mango, to create your own unique variations.
• To make the cake more visually appealing, garnish it with fresh mint leaves or edible flowers.

Serving advice

Serve the Shanghai-style Apricot Cake at room temperature or slightly chilled. Cut it into slices and present it on a decorative cake stand or plate for an elegant touch. This cake pairs well with a cup of fragrant jasmine tea or a refreshing glass of iced green tea.

Presentation advice

To enhance the presentation of the Shanghai-style Apricot Cake, dust the serving plate with powdered sugar before placing the cake on it. You can also garnish the cake with fresh apricot slices or edible flowers for an eye-catching display.