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.
Servings 16
Calories 256kcal
Ingredients
- 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.
Nutrition
Calories: 256kcal