In Azerbaijan it is quite common to make homemade jams and preserves, especially if you have your own homegrown fruits. As we had a few kilograms of our own apricots, my mom made several jars of jam today, but with plenty still remaining. Thus, my grandma requested me to bake a dessert with apricots, which is exactly what I did 🙂 This recipe is from an Australian website and super easy, with very minimal ingredients.
Viennese Apricot Cake
- 180 gr. butter (I used 150 gr. margarine)
- 160 gr. sugar (I used 175, as my apricots weren’t very sweet)
- 4 eggs
- 1/2 teaspoon vanilla extract (I used powder)
- 1 1/2 cups (375 gr.) flour
- pinch of salt
- 1 teaspoon baking powder
- 10 small apricots
- 2 tablespoons powdered sugar for dusting
You will need about 40 minutes in total and a 20 by 28 cm. rectangular pan, as you will cut this cake into squares. First line your pan with parchment paper and pre-heat your oven to 180 degrees Celsius. Then take a bowl and use an electric mixer to cream your butter and sugar together. Add your eggs one by one and then sift in your vanilla, flour, salt, and baking powder. Fold everything together with a spatula until you have a creamy batter. Finish by cutting your apricots in half and removing their kernels, placing them on top of your batter. Although the recipe calls for 10 small apricots, you can easily use bigger ones and, thus, less or you can place more, depending on the size of your pan. Bake for about 25-30 minutes and cool before serving with dusted powdered sugar on top.
In the end you are left with a lovely sponge cake, which is perfect along with tea or coffee, and a great option if you’re expecting some guests. The apricots add a nice flavor, but you can easily try with other fruits, like cherries or peaches. I definitely recommend this recipe!
Until next time!