I am a really big fan of apricots! As soon as the season begins, not only really delicious jam is cooked, but of course also baked! Since there is nothing better for me then a really delicious apricot cake from the sheet! This is quick and easy and I can even use my self-preserved jam directly with.
A moist sheet cake!
My cake with apricots has a really incredibly moist base of a simple and quickly made sponge and a delicious cream of mascarpone and low-fat curd on top.
You can easily mix the dough from the following ingredients:
- Lemon (organic)
- Vanilla extract
- Wheat flour type 405
- Baking powder
- Coconut flakes
As you can see, I like to add a good portion of shredded coconut to the batter. I like the texture of the small rasps in the cake and they also bring another good portion of flavor with pure. Of course, one very important ingredient is still missing: the fresh apricots!
I simply halve and pit the apricots. After the dough then waits in the greased baking tray, I then simply press the halves gently into it. Then the apricot cake can also already in the oven. The scent that then spreads in the kitchen and the rest of the apartment is heavenly and I can then always hardly wait until the cake is finally ready.
The apricots disintegrate very easily during baking, but still retain their shape. By falling apart, they release their juice into the apricot cake. This makes it even juicier and more aromatic. But it goes even better: with a delicious cream!
Mascarpone quark cream
Even if I want to eat the apricot cake directly after baking from the tray, this must of course first cool. But in the time I can quickly mix the cream of mascarpone and low-fat curd. For this you need:
- Low-fat curd cheese
- Lemon juice
The cream is as I said really very quickly and easily mixed and can briefly in the refrigerator. But as soon as the apricot cake is ready, it starts: The cream comes on the cake! And so that everything not only tastes even better, but also looks really great, I still pull my homemade apricot jam over the cream.
If you like, you can then sprinkle a few chopped pistachios over the apricot cake – but you don’t have to. I just find that the green color really fits perfectly visually and the pistachios round off the apricot cake not only visually, but also taste.
But no matter with or without pistachios: I’m pretty sure that you now also have a desire for cake! Have fun baking and bon appétit!
If you like, feel free to leave me a comment as well and tell me how you liked the apricot cake.
- Halabi, Rafik (Author)
Recipe for apricot cake from the tray
For the dough
- Some butter and flour for the baking tray
- 1 Kg fresh apricots
- 1 Lemon (organic)
- 200 g Butter
- 250 g Sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 4 Eggs
- 400 g Wheat flour type 405
- 12 g Baking powder
- 50 g Coconut flakes
- 60 ml Milk
For the topping
- 250 g Mascarpone
- 500 g Low-fat curd cheese
- 2 Tablespoon Sugar
- 2 Tablespoon Lemon juice
- 4 Tablespoon Apricot jam
- 2 Tablespoon chopped pistachios
- Preheat oven to 175 °C top/bottom heat. Bring baking ingredients to room temperature.
- Wash, halve and pit apricots.
- Wash the lemon, grate the peel and squeeze the juice.
- Mix flour, baking powder and grated coconut.
- Beat butter, sugar, vanilla extract and salt with a hand mixer or food processor until sugar is dissolved.
- Add eggs one at a time until combined with sugar mixture.
- Stir in flour mixture and milk alternately until dough falls heavily from spoon.
- Grease baking tray and dust with flour.
- Spread the dough on the baking sheet, place the apricot halves on the dough and press lightly.
- Bake apricot cake in the oven for about 20-30 minutes. Test the dough by inserting a wooden stick into the dough. The cake is ready when no dough sticks.
- Allow cake to cool completely. Meanwhile, prepare the curd cream.
- Mix curd, mascarpone, sugar and lemon juice.
- Spread the curd mixture on the cake, decorate with the apricot jam and garnish with pistachios.