Apricot Cake Recipe for simple Fruit Cake

Name: Apricot Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: eggs 2 pc; brown sugar 130 g; Lemon 1 pc; lemon abrasion 1 tbs; vanilla sugar 1 packet; Salt 1 pinch; Baking Powder 2 tsp; flour 160 g; butter 100 g; apricots 10 pc; Sugar 1 tbs; Grand Marnier 2 cl; apricot jam 2 tbs

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apricot cake Recipe picture — Apricot cake recipe picture © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here I show you my Apricot Cake recipe.

In Austria the apricot is affectionately called “Marille” and is especially popular.

The famous Sacher cake is filled with apricot jam and therefore tastes incomparably delicious!

The apricot cake recipe is also an Marillen cake recipe :-).

For this fast fruit cake you only need a few ingredients, baking is child’s play.

I wish you a lot of fun in your home bakery!

Table of Contents

1. Shopping List and Preparation Tools for Apricot Cake
2. Recipe Apricot Cake
3. Calories and Nutritional values
4. Apricot Season
5. Tips for Apricot Cake Batter
6. The Perfect Glaze for Apricot Cake
7. Weitere Ideen

1. Shopping List and Preparation Tools for Apricot Cake

You need for a juicy apricot cake:

A 24cm diameter round cake baking tin
Stirrer and bowl
Oven

Ingredients:

Flour, you can use wheat flour or gluten-free flour
Butter
Eggs
Sugar
Vanilla sugar
Baking powder
Lemon
Ripe, fresh apricots
Grand Marnier or Cointreau (liqueur from orange peels)
Apricot jam

Apricot cake after baking photographed diagonally in front. The cake is coated with apricots or apricot jam.

2. Recipe Apricot Cake

Have fun and good luck!

Apricot Cake

Baked, photographed and written down by chef Thomas Sixt.

Servings 8

Calories 282

Total Time 50 Min.

Preparation Time 20 Min.

Cook Time 30 Min.

Simple guide to prepare fruitcake with apricots.

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Ingredients

2	pc	eggs
130	g	brown sugar
1	pc	Lemon
1	tbs	lemon abrasion (I’ll have an organic lemon.)
1	packet	vanilla sugar
1	pinch	Salt
2	tsp	Baking Powder
160	g	flour
100	g	butter (soft or slightly melted)
10	pc	apricots (washed, halved, pitted)
1	tbs	Sugar
2	cl	Grand Marnier (or Cointreau)
2	tbs	apricot jam

Instruction

Prepare cake pan

Preheat the oven at 190°C hot air.

Prepare the 24 cm diameter cake pan.

Grease the mold with softened butter.

Washing apricots — Wash the apricots well to remove dust and other particles.

Wash apricots

Wash apricots under cold running water and then dry them.

Fresh apricots on a chopping board — Apricots when pitting

Prepare apricots

Halve and pit the apricots.

Marinate the apricots in sugar and lemon juice.

Preparing the batter for cakes with apricots Step picture — Prepare batter for apricot cooking. The simple batter is created in a few minutes.

Prepare dough

Add eggs, sugar, lemon zest, vanilla sugar and salt into a bowl and whisk for 4 minutes until frothy.

Prepare the batter for the apricot cake, here the flour is added. — Add the flour to the batter, prepare the apricot cake step picture.

Add ingredients

Add baking powder, flour and butter to the mixture and mix for another 3 minutes.

Finish tearing the dough — Mix the dough, it should tear.

Finish dough

The dough should fall from the spoon tearing, so that the apricot halves do not sink too much into the dough.

Filled apricot cake with fruits and sprinkled with sugar. — Apricot cake before baking. The cake batter is filled into the mold, apricot halves are placed in the batter.

Fill cake

Pour the cake mixture into the baking tin and place the prepared, sugared apricot halves inside down into the dough.

Spread apricot cake with apricot jam. — Apricot cake photographed diagonally from the front after baking. the cake is coated with apricots or apricot jam.

Bake apricot cake

Bake the apricot cake for 40 minutes at 190°C.

Remove the ring from the baking tin while still hot and allow the fruit cake to cool.

Mix the Grand Marnier or Cointreau with the apricot jam and brush the cake with it and polish.

3. Calories and Nutritional values

4. Apricot Season

The main season for apricots begins in June.

Imported apricots come from Italy, France, Greece and Turkey. German apricot varieties are also available for the high season. The fruits available from December to March come from overseas.

A well-known distiller from Tyrol has also betrayed: “The best apricots fall from the tree.”

Pay attention therefore to the ripeness of the fruits and if the possibility exists, then buy apricots directly with the farmer or at the market.

5. Tips for Apricot Cake Batter

The apricot cake with sponge mixture is the simplest fruit cake and succeeds in a short time.

I always start with the fruit topping first.

Wash the apricots well, pat dry, halve and pit.
Marinate the apricot halves with lemon juice and sugar in a bowl.

Thus the taste of the apricots can develop well in combination with sugar.

Now I prepare the cake tin and brush it with liquid or soft butter.

Preheat oven at 190 °C hot air.

You can bake the cake on top or bottom heat.

You should preheat and bake the cake at about 200°C.

Then it goes on to the dough preparation:

Simply mix the dough ingredients in the order.
The dough should have a nice volume, which means whip well.
The apricot goes well with the lemon, so you can stir enough lemon dust into the dough.

Apricot cake before baking. The cake dough is filled into the mould, apricot halves are placed into the dough.