Austrian Apricot Cake

This Marillenkuchen - Austrian Apricot Cake is perfect for tea time or as a sweet treat for any occasion with its easy cake batter and fresh fruit topping that serves 16.

Ingredients and substitutions for Austrian Apricot Cake

• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
• Butter: Unsalted softened was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
• Sugar: Confectioner's or icing sugar is used for it's fine texture that helps give our cake the fine texture.
• Vanilla extract: Pure vanilla extract helps give our cake it's signature and depth of flavor here. You could also add fresh vanilla bean seeds into the batter to really enhance the flavor.
• Eggs: As well as adding structure to the cake, the room temperature eggs will bind everything together, so are essential.
• Plain flour: Plain or all purpose works best here for a nice texture to the cake. You could replace with cake flour for an even more tender crumb, if you prefer.
• Baking powder: This helps our base rise so it is nice and light.
• Apricot jam: Chunky apricot jam was the only type in my kitchen, but you could use any jam you have on hand. If using canned apricots, you can omit the jam also.

See recipe card for quantities.

How to make Austrian Apricot Cake:

Step 1: Beat it: Beat the egg yolks, butter, sugar, salt, extract and lemon zest until light and fluffy.

Step 2: Floury: Stir the flour and baking powder together in a separate bowl and add to the cake batter mix.

Step 3: Fluffy white: Beat the egg whites until stiff in a separate bowl.

Step 4: Thirds: Spoon ½ of the cake batter into the egg whites and fold carefully until combined. Repeat.

Step 5: Tin time: Pour the batter into the cake tin and smooth out the top.

Step 6: Fruit: Carefully press the apricot cut side up into the cake batter in a shape you prefer.

Step 7: Bake: Bake until golden and a skewer comes out clean.

Step 8: Glaze: Mix the glaze and brush over the hot cake.

Step 9: Serve: Slice it up, serve and add a little pouring or whipped cream, if you wish. Enjoy!

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Austrian Apricot Cake

Sylvie Taylor

This Marillenkuchen - Austrian Apricot Cake is perfect for tea time or as a sweet treat for any occasion with its easy cake batter and fresh fruit topping that serves 16.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine Austrian

Servings 16

Calories 256 kcal

Ingredients

  

1x2x3x

• 220 grams / 4 large eggs room temperature and separated
• 200 grams / 7 ounces butter room temperature
• 200 grams / 1 ⅔ cups - 1 tablespoon confectioner’s/icing sugar sifted
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 3 grams / 2 teaspoons lemon zest finely chopped
• 200 grams / 1 ¼ cups plain flour
• 4 grams / 1 teaspoon baking powder
• 500 grams / 1 pound fresh apricots halved and pitted

Optional

• 20 grams / 1 tablespoon apricot jam
• 15 grams / 1 tablespoon water

Instructions

 

• Preheat your oven to 180C/350F and greaseproof a baking tin.
• Toss the egg yolks, butter, sugar, vanilla extract, salt and lemon zest into a bowl and whip on medium speed until pale and fluffy, approximately 3 minutes.
• In a separate bowl, stir the flour and baking powder together until combined and toss into the egg yolk mixture.
• Whip on a low setting until combined and no dry portions remain in the edges or base of the bowl.
• In a large separate bowl, whip the egg whites on medium speed, until stiff, approximately 8 minutes.
• Add ½ the egg yolk mixture into the egg whites and fold slowly until the mixture is smooth.
• Repeat with the remaining egg yolk mixture until your batter is smooth.
• Pour into your baking tin and smooth out evenly.
• Press the halved apricots tightly into your cake tin, cut side up.
• Place in the oven and bake for 40 minutes.
• Remove and allow to cool fully.
• Optional: Stir the apricot jam and water together and brush over the apricots whilst hot.
• Slice and serve.
• Enjoy!

Video

Notes

• Apricots: Fresh apricots were used here and you could replace with canned, however, you would want to drain completely and omit the sugar so as to not make this too sweet.
• Topping: The optional topping of apricot jam and water glaze is not suggested in the original recipe, this is a way to up the flavor without introducing other ingredients. Another recommendation is brushing over honey and melted butter, prior to baking or adding a small amount of rum to the bater and sprinkling over almond flakes before baking. You can really make this your own with a few twists!
• Square tin: A 25×25 cm or 10×10 inch square baking tin works well here, though a rectangle tin of similar size would also work well.

Adapted from Gutekueche-at

Nutrition

Calories: 256kcal

Keyword cake, snack cake, stone fruit, summerdessert

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