Fresh Apricot Cake

If you have fresh fruit at hand, use it! This is the adage that I live by. I have created so many fresh fruit desserts just so that good fruit doesn’t go to waste. My Apricot Cake was a similar discovery. Instead of making jam or marmalade of the fresh apricots that were going bad, I decided to do what I do best – Cake it! I researched many recipes on the internet and mixed all of them according to my taste and specifications and using those numerous recipes as base, I came up with my own. It is a basic recipe wherein I made vanilla cake batter and incorporated the fruit in the final step. Here is how I did it.

You will need:

2 Cups All Purpose Flour

2/3 Cup + 1 Tbsp Sugar (you can add 1 cup sugar instead if you want more sweetness)

1 Tbsp Baking Powder

1/2 Tsp Salt

3 Eggs

1 Cup Vegetable Oil

1/2 Cup Yogurt

1 Tsp Vanilla Essence

20 fresh Apricots, halved

2 Tbsp Any Fruit Jam, preferably Apricot Jam

1 Tbsp Water


Preheat the oven to 200 degrees C.

Sieve the flour, baking powder and salt in a bowl.

In another bowl, mix the Sugar with the oil. Add in the eggs, beating well after each addition.

Add the Vanilla extract and yogurt and mix well.

Slowly incorporate the dry mix into the wet mix taking care to not over-beat the mixture.

Prepare an 8” cake pan with oil and dust it with flour.  Or you can use non-stick spray and line it with parchment paper and spray it again. Add in the cake batter.

On top of the batter, arrange the apricot halves, with the skin side up. Sprinkle a tablespoon of sugar on the apricots. You can increase or decrease the amount of sugar depending on how sweet or tart your apricots are.

Bake it for 30-35 mins or till a toothpick inserted in the cake comes out clean. It is alright if the top is a little moist as the apricots will release water when baked. But do not over-bake the cake, otherwise it will become dry and crumbly.

Once the cake is ready and out of the oven, heat the fruit jam with a tablespoon of water. Once the jam is liquidized, sieve it if necessary and brush it over the apricots.

Serve warm with a whole lot of whipped cream!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Powered by

Up ↑

%d bloggers like this: