Apricot Cake

Apricot Cake Recipe | Vegetarian Dessert with Honey, Almonds, and Vanilla

Preparation time: 20 minutes | Cooking time: 1 hour and 10 minutes | Servings: 12 |

Vegetarian diet

Introduction

Apricot Cake is a delightful dessert that combines the sweet and tangy flavors of fresh apricots with a soft, moist cake base. This recipe is perfect for summer gatherings, afternoon tea, or as a comforting treat any time of the year. With its natural sweetness and rich texture, this cake is sure to impress both family and friends.

History

The tradition of baking with apricots dates back centuries, with its origins likely rooted in the Middle East, where apricots were first cultivated. The recipe for Apricot Cake, as we know it today, has evolved over time, incorporating ingredients and techniques from various cultures. This particular version, with its focus on natural sweeteners and a blend of whole and refined flours, reflects a modern approach to baking that values both flavor and nutrition.

Ingredients

1 cup honey
0.5 cup vegetable oil
3 tsp arrowroot dissolved in 1 cup water
1 tsp vanilla extract
1.5 cup unbleached all-purpose flour
1 cup whole-wheat pastry flour
3 tsp baking powder
0.5 tsp baking soda
0.13 tsp salt

Fruit layer

1.5 lb (680 g) ripe apricots, quartered and pitted (4 cup)
0.75 cup slivered blanched almonds (4.5 oz (128 g)), roughly chopped
0.25 cup honey
1 tsp vanilla extract
2 tbsp unbleached all-purpose flour

How to prepare

Preheat the oven to 350°F (177°C) and grease a 10-inch springform pan.
To make the fruit layer, mix all the ingredients except flour in a large bowl.
Sprinkle the flour over the fruit and toss once or twice to blend. Set aside.
In another large bowl, mix together the honey, oil, arrowroot mixture, and vanilla.
In a third large bowl, combine both flours, baking powder, baking soda, and salt.
Sift the flour mixture over the honey mixture and stir to blend thoroughly.
Pour a little less than half of the batter into the prepared pan and spread it evenly.
Spoon the apricot mixture in an even layer over the batter.
Pour the remaining batter over the apricots and spread it evenly. Bake for 30 minutes.
Cover with foil and continue baking until a toothpick inserted in the center comes out clean, approximately 35 to 40 minutes more.
Allow the cake to cool in the pan on a wire rack for 10 minutes, then remove the side of the pan.
Cool the cake completely before cutting it into small squares. Serve and enjoy!

Variations

For a gluten-free version, substitute the all-purpose and whole-pastry flours with your favorite gluten-free flour blend. To make the cake vegan, replace the honey with maple syrup and use a plant-based oil.

Cooking Tips & Tricks

To ensure the best results, use ripe but firm apricots for the fruit layer. If the apricots are too ripe, they may become mushy during baking. When mixing the batter, avoid overmixing as this can lead to a dense cake. Finally, covering the cake with foil during the latter part of baking helps prevent the top from over-browning while ensuring the cake cooks evenly throughout.

Serving Suggestions

Serve this Apricot Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A light dusting of powdered sugar or a drizzle of honey can also enhance its natural sweetness.

Cooking Techniques

Baking the cake at a moderate temperature allows it to cook evenly without drying out. The technique of layering the batter and apricot mixture ensures that the fruit is evenly distributed throughout the cake.

Ingredient Substitutions

If apricots are not in season, peaches or nectarines make excellent substitutes. For a nut-free version, omit the almonds or replace them with sunflower seeds.

Make Ahead Tips

This cake can be baked a day in advance and stored at room temperature, covered, until ready to serve. This allows the flavors to meld together and can make serving easier.

Presentation Ideas

For an elegant presentation, serve the cake on a decorative cake stand and garnish with fresh apricot slices and mint leaves. A light sprinkle of almond slivers can also add a touch of sophistication.

Pairing Recommendations

Apricot Cake pairs beautifully with a light, fruity white wine such as Riesling or a sparkling Prosecco. For a non-alcoholic option, a floral herbal tea like chamomile or lavender complements the cake's flavors.

Storage and Reheating Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for a few seconds or in a 300°F (150°C) oven until just heated through.

Nutrition Information

Calories per serving

Each serving of Apricot Cake contains approximately 300 calories. This makes it a relatively energy-dense dessert, ideal for enjoying as a treat within a balanced diet.

Carbohydrates

This Apricot Cake recipe provides a moderate amount of carbohydrates, primarily from the honey, flours, and apricots. Each serving contains approximately 45 grams of carbohydrates, making it a satisfying dessert option that can fit into a balanced diet.

Fats

The fats in this recipe come mainly from the vegetable oil and almonds, contributing to the cake's moist texture and rich flavor. Each serving contains about 10 grams of fat, with a mix of monounsaturated, polyunsaturated, and a small amount of saturated fats.

Proteins

With approximately 5 grams of protein per serving, this cake offers a modest contribution to daily protein intake. The protein comes from the almonds and the small amount present in the flours.

Vitamins and minerals

Apricots are a good source of vitamins A and C, as well as potassium and dietary fiber. Almonds add vitamin E, magnesium, and calcium to the mix. Together, these ingredients make the cake not just delicious but also nutritionally beneficial.

Alergens

This recipe contains potential allergens, including almonds (tree nuts) and gluten from the flours. Those with allergies or sensitivities to these ingredients should take caution.

Summary

Overall, Apricot Cake is a dessert that offers a good balance of flavors and nutrients. While it is relatively high in carbohydrates and calories, it also provides beneficial vitamins, minerals, and a moderate amount of protein and healthy fats.

Summary

This Apricot Cake recipe offers a delightful blend of sweet and tangy flavors, complemented by a moist, tender crumb. With its rich nutritional profile and versatile serving options, it's a wonderful dessert choice for various occasions. Whether enjoyed on its own or paired with a complementing beverage, this cake is sure to satisfy any sweet tooth.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was visiting my dear friend Martha in her cozy little cottage by the countryside. Martha was an excellent cook, and I always looked forward to the delicious meals she would whip up in her kitchen.

On this particular day, Martha had decided to bake a special treat for dessert - an Apricot Cake. The sweet aroma of apricots and sugar filled the air as she worked her magic in the kitchen. I watched in awe as she mixed the batter and carefully arranged the sliced apricots on top, creating a beautiful pattern of golden fruit.

I asked Martha where she had learned to make such a delightful cake, and she smiled and told me the story of how she had discovered the recipe many years ago. It had been passed down to her from her own grandmother, who had learned it from a dear friend who had traveled to France and brought back the recipe as a souvenir.

Martha graciously shared the recipe with me, and I knew that I had to try making it myself. I carefully wrote down the ingredients and instructions, making sure to capture every detail so that I could recreate Martha's Apricot Cake in my own kitchen.

When I returned home, I wasted no time in gathering the necessary ingredients and getting to work. As I mixed the batter and arranged the apricots on top, I could almost hear Martha's voice guiding me through each step. The familiar scent of apricots and sugar filled my kitchen, bringing back memories of that sunny day at Martha's cottage.

When the cake was finally done baking, I couldn't wait to taste it. The first bite was pure bliss - the sweet apricots paired perfectly with the moist cake, creating a flavor that was simply divine. I knew then that this Apricot Cake would become a staple in my recipe collection, a cherished tradition to pass down to future generations.

Over the years, I have made Martha's Apricot Cake countless times, each time sharing it with friends and family who always rave about its delicious flavor. I have added my own personal touches to the recipe, experimenting with different spices and toppings to create new variations of this beloved dessert.

But no matter how many times I make it, Martha's Apricot Cake will always hold a special place in my heart. It is a reminder of the joy of sharing food and recipes with loved ones, of the simple pleasures of baking and cooking together, and of the memories made in the kitchen that will last a lifetime.

So the next time you find yourself with a basket of ripe apricots and a craving for something sweet, I urge you to give Martha's Apricot Cake a try. I promise you won't be disappointed - and who knows, maybe one day you'll pass the recipe down to someone special in your life, just as Martha did for me.