Apricot cake
Easy to Make Apricot Cake. Find the recipe on Italian Kiwi!
Servings: 1 cake
Ingredients
- 300 g Flour 2 1/2 cups cake flour best; all-purpose works too
- 180 g White sugar 3/4 cup + 2 Tbsp
- 4 tsp Baking powder
- 1 pinch Salt
- Zest from 1 lemon
- 3 Eggs
- 60 ml Milk 1/4 cup
- 150 ml Oil 2/3 cup - use a tasteless oil. I used grape-seed oil.
- 1 tsp Vanilla extract or 1 packet vanilla sugar
- 10 - 15 Apricots depending on their size
Instructions
- Heat the oven to 180ºC (350ºF).
- Beat the eggs, salt, vanilla essence and sugar with a standing mixer or an eggbeater at high speed until they become fluffy and whitish in colour.
- While still beating, add the milk and oil in a thin stream.
- Add the flour, zest and baking powder. Mix in gently until combined.
- Put in a greased 25cm ( 10 inch ) cake tin.
- Cut the apricots in half and place them over the top of the cake batter.
- Bake for approximately 30 - 40 minutes until a tester comes out clean.
- Let sit for 5 minutes before turning out onto a rack to cool.