Delicious Fruity Apricot Cake with Sauce
Ingredients
Apricot sauce
- 300g ripe apricots (with pit)
- 100g sugar (1/2 cup)
- 20g cornstarch (2 tablespoons)
- 100g cold water (1/2 cup)
Apricot cake
- 4 large eggs
- 180g sugar (1 heaping cup)
- 1/4 teaspoon vanilla
- 100g vegetable oil (1/2 cup)
- 70g milk (1/3 cup)
- 10 ripe apricots (300-350g)
- 4-5 drops apricot essence
- 300g flour (2 cups)
- 10g baking powder (1 tablespoon)
Preparation
Making the apricot sauce
Pit the apricots and puree them with sugar, cornstarch, and cold water.
Pour the mixture into a pan and cook on low heat, stirring constantly until it thickens.
Optionally, add some saffron for better color.
Once thickened, turn off the heat, let it cool, then place in a piping bag and refrigerate to thicken further.
Making the apricot cake
Ensure all ingredients are at room temperature.
Pit the apricots and puree them with milk.
Beat the eggs, sugar, and vanilla together until fluffy and creamy.
Add the vegetable oil and apricot puree, mixing gently just until combined without overmixing.
Add the apricot essence.
Mix the flour and baking powder together, then add it in two or three stages, stirring gently until smooth.
Pour the batter into a 25cm ring mold.
Bake in a preheated oven at 175°C for 30 to 40 minutes.
After baking and cooling, decorate with the apricot sauce and flaked almonds or sweet apricot kernels.
Tips
You can halve the apricot sauce ingredients if desired.
Baking temperature and oven reliability are crucial for fruit cakes; if your oven does not bake them well, avoid making this recipe.
