This quick and simple apricot cake recipe is worth trying. The texture is very light and fluffy, and the apricots give the cake a delicate flavour fragranced with a delicious sweet and tart taste.
The apricots can be replaced with cherries or other seasonal fruits.
1 kg (2 lbs) apricots
80 ml (1/3 cup) sugar (for sprinkling on the apricots)
4 eggs, separated
350 ml (1 1/2 cups) sugar
50 ml (4 tbsp) boiling water
50 ml (4 tbsp) icing sugar
350 ml (1 1/2 cups) flour
5 ml (1 tsp) baking powder
Pinch of salt
Whipped cream and vanilla (optional)
Pre-heat the oven to 180º C (350º F).
Gently wash the apricots, split them in half and remove the stones. Cut into thick slices, sprinkle with 80 ml (1/3 cup) of sugar and set aside. In a medium-sized bowl sift together the flour and baking powder. Set aside.
In another bowl, blend egg yolks with the rest of the sugar until the mixture becomes frothy and almost doubled in volume. Add boiling water and continue stirring until incorporated.
In a large bowl, whisk the egg whites until stiff peaks form and then fold in the icing sugar and salt. Add the egg mixture and gradually and gently fold in the flour and baking powder with a wooden spoon or whisk until fully incorporated.
Pour the mixture into a 32.5 x 22.5 x 5 cm (13 x 9 x 2-inch) baking pan lined with parchment paper, or grease the pan with oil and coat with flour.
Arrange the apricot slices in rows on top of the cake batter. Bake the cake for 35-40 minutes until a golden brown. When a toothpick stuck into the centre of the cake comes out clean, the cake is baked.
Remove cake from oven and let it cool. Sprinkle with icing sugar. Serve with whipped cream mixed with vanilla.