Apricot Cake
Apricot cake is a recipe featuring fresh ingredients from the fruit cake category. Try this and more recipes from Spoonsparrow!
Ingredients
- 500 g apricots
- 200 g dried apricots
- 20 ml orange liqueur
- 250 g soft butter
- 200 g sugar
- 2 tbsp vanilla sugar
- 1 pinch salt
- 1 untreated orange (zest)
- 4 eggs
- 350 g flour
- 1 tsp Baking powder
- 100 g starch
- 100 g coconut flakes
- 1 tsp Baking powder
- 120 ml coconut milk
- 200 ml coconut cream
- 50 g powdered sugar
- 200 g Cream cheese
- 80 g toasted coconut flakes (for topping)
Instructions
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1.
Soak the apricots, cool, peel, halve, pit and dice the fruit. Roughly chop the dried apricots and mix with the liqueur into the diced apricots.
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2.
Preheat oven to 160 °C fan‑fry. Line a baking tin with parchment paper.
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3.
Cream the butter with sugar, vanilla sugar, salt and orange zest. Gradually add eggs and beat until pale and fluffy. Mix flour with baking powder, starch, coconut flakes and baking powder; fold into the egg mixture alternately with coconut milk until a smooth, thick batter forms. Fold in the apricot mixture, pour batter into tin and level surface. Bake for about 45 minutes until golden brown (test with a skewer). Remove from oven and cool.
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4.
Whisk coconut cream with powdered sugar until creamy. Stir in cream cheese and fold in the coconut cream. Spread over the cake and sprinkle toasted coconut flakes on top. Slice and serve.
