Apricot Cake Recipe for simple Fruit Cake
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
You need for a juicy apricot cake:
- A 24cm diameter round cake baking tin
- Stirrer and bowl
- Flour, you can use wheat flour or gluten-free flour
- Vanilla sugar
- Baking powder
- Ripe, fresh apricots
- Grand Marnier or Cointreau (liqueur from orange peels)
- Apricot jam
2. Recipe Apricot Cake
Have fun and good luck!
Baked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare fruitcake with apricots.
|lemon abrasion (I’ll have an organic lemon.)
|butter (soft or slightly melted)
|apricots (washed, halved, pitted)
|Grand Marnier (or Cointreau)
Prepare cake pan
Preheat the oven at 190°C hot air.
Prepare the 24 cm diameter cake pan.
Grease the mold with softened butter.
Wash apricots under cold running water and then dry them.
Halve and pit the apricots.
Marinate the apricots in sugar and lemon juice.
Add eggs, sugar, lemon zest, vanilla sugar and salt into a bowl and whisk for 4 minutes until frothy.
Add baking powder, flour and butter to the mixture and mix for another 3 minutes.
The dough should fall from the spoon tearing, so that the apricot halves do not sink too much into the dough.
Pour the cake mixture into the baking tin and place the prepared, sugared apricot halves inside down into the dough.
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.
6. The Perfect Glaze for Apricot Cake
If the cake is in the oven, you can take care of the preparation of the glaze in peace.
Mix the apricot jam with some orange liqueur and glaze the cake with the baking brush after it has cooled down.
7. Weitere Ideen
Comments, Cooking Questions and Answers
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