Peach or Apricot Tart Cake
Ingredients
Cake
- 1.5 cups flour
- 2 teaspoons baking powder
- a pinch of salt
- 0.5 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.25 cups corn oil
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Filling
- 1 can apricot or peach compote
Decoration
- powdered sugar
Preparation
Preheat the oven to 180°C, prepare oval tart molds, grease them with butter then dust with flour, place them on a large baking sheet.
For the cake: on a piece of paper, sift the flour, baking powder, salt, set aside.
In a bowl, place the eggs, sugar and vanilla, and using a whisk, beat until the mixture is light-colored and fluffy.
Add the oil and continue beating until well mixed.
Add the flour gradually while continuing to beat, and keep beating.
Add the lemon zest and juice and beat until the ingredients are mixed.
Pour the mixture into the molds.
Cut the peach or apricot into quarters, place 3 pieces on the surface of the tart.
Bake the cakes for about 20 minutes until they puff up and become golden brown.
Sprinkle some sugar on the cakes and serve.
