Description
A classic and easy-to-prepare cake for summer – our (sunken) apricot cake is a family favorite and in and out of the oven in record time! So good!
Ingredients
For the cake batter:
1/2 cup (120ml) rapeseed oil*
1/2 cup (100g) sugar
3 large eggs
1 tsp. vanilla extract
1 cup (130g) spelt flour*
5.3 oz. (150g) ground almonds*
2 1/2 tsp. baking powder
For the topping:
9-10 apricots (depending on size), halved & pitted
3-4 tbsp. sliced almonds
some coconut blossom sugar* or brown sugar for sprinkling
Instructions
1. Preheat the oven to 180°C (350°F). Line a 24cm springform tin* with baking parchment and set it aside.
2. Add the oil and sugar to a large bowl and mix until light(er) and fluffy(r). Next, add the eggs one after another and stir well after each addition. Add the vanilla extract and mix in. Combine spelt flour, ground almonds, and baking powder. Add these dry ingredients to the bowl and mix until just combined. Pour the batter into the prepared springform tin and smooth out the top.
3. Wash, dry, half, and pit the apricots. Press them into the batter with the cut side down. Sprinkle the sliced almonds and some coconut blossom sugar on top, and bake the cake in the preheated oven for about 35-40 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. Take the cake out of the oven and let it cool down on a wire rack. We like to serve the apricot cake with some whipped cream or vanilla ice cream on the side.
Notes
Let the baking begin!