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Apricot Cake


Make the most of it when it is apricot season! This is a fantastic cake and it will take you only few minutes of prep!

The apricots give a bit of acidity to the cake, making it not too sweet. Their juice will gently be absorbed by the dough, leaving moist and with a lovely aroma on every bite.

When we start with a slice, we know we soon give up and have another one in my house. The kids love it and quite frankly they are just my alibi for making it so often. It's a great snack for the afternoon or for a weekend breakfast...yes, Italian have breakfast with cake, how naughty!!!



6-7 apricots

3 large eggs

½ spoon of baking powder

½ spoon of baking soda

1 tsp of vanilla essence

150 gr sugar plus a tablespoon to sprinkle on top of the cake

150 gr flour

150 gr butter

Sunflower oil and 1 spoon of flour to use on the baking tin

(I use a baking tin with a circumference of 24 cm)

Prep time: 10-15 min

Cooking time: 45 min


With kitchen paper you can spread a tin layer of sunflower oil at the bottom and side of a cake baking tin. Then pour a spoon of flour and shake it all around. Place the baking thin in the fridge for 10 minutes. This will allow you to have a non-sticky surface all over the tin, without having to use baking parchment.

Heat up the oven at 180 C.

Melt the butter in the microwave and set aside (I do it for 50 seconds at 600 W power). Wash the apricot, cut in half and discard the stone.

Mix the eggs with the sugar (adding the sugar a table spoon at a time) and foam well with the mixer.

Add the flour together with the baking powder, baking soda, the vanilla essence and 2/3 of the slightly cooled butter and mix well. Place the batter in the tin and arrange all the apricot slices in circles following the circumference of the tin. Pour on the remaining butter and and sprinkle with sugar (1 tablespoon).

Cook at 180 C for about 45 minutes. The cake should be golden on the surface and if you insert a toothpick in the middle it should come up clear. You can sprinkle some icing sugar if you have it, just to create more contrast with the apricots on the surface. Enjoy slightly warm or at room temperature.

Buon appetito!


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