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Homemade apricot cake

Homemade apricot cake

people icon For 4 euro icon € 2.2 /pers. calories icon 220 kcal/100g


  • 3 medium eggs
  • 6 ripe apricots
  • 100g. of sugar (panela would also work) or 100 ml. of honey
  • 50 ml. mild extra virgin olive oil
  • 50g. natural yogurt
  • 150g. all-purpose wheat flour
  • 4g. leavening or chemical yeast powder
  • A pinch of salt (3 grams)
  • 1 tablespoon vanilla essence
  • To decorate (optional): Icing or powdered sugar (vanilla is also fine)

How to make a homemade apricot cake or sponge cake.

Summer is coming and with it come some of the most delicious fruits of the year: cherries, raspberries, pomegranates, melon, peaches, apricots … Although seasonal fruit has much more flavor and is delicious just by washing it under running water, It is also an opportunity to prepare cakes and biscuits , and it is also a great way to prevent fruit from spoiling when it passes its ripening point.

Today we are going to see how to prepare a very simple and delicious apricot cake . Unlike other desserts such as apple and mango cake or clafoutis or cherry pie , in this recipe the cake is as important as the fruit, but with a touch of yogurt it is very soft and has a juicy touch , above all if we watch the baking time so that the dough does not dry out excessively.

At home we love sweet recipes with fruit because they are an opportunity to enjoy the healthiest ingredients at any time of the day, at breakfast , as a dessert after lunch or as a snack.

So let’s go with this summer-flavored cake

Preparation of apricot pie

  1. We start by preparing the apricots. We wash them under the tap and open them halfway to remove the bone.
  2. Later we cut them into quarters or 8 parts, depending on the size and how we want to find them in the cake. We have cut them into small pieces because we used a fairly large square mold (21 centimeters) and the cake turned out thin. We reserve the chopped apricots.
  3. We take a bowl and a deep plate. We separate the yolks and transfer them to the bowl, and the whites to the plate (or to another bowl, which does not have to be very large).
  4. We add the sugar to the yolks and with a whisk mixer we beat it until it doubles in size (for about 7 minutes or a little more). We add the oil and yogurt. We add a splash of vanilla essence and continue beating until all the ingredients are well incorporated and have a uniform mixture.
  5. In a bowl, mix the flour with the yeast and a pinch of salt. Stir with a fork and sift over the mixture. With a spatula and using circular movements, we integrate all the ingredients until there are no traces of flour left.
  6. We beat the egg whites until we have a light white foam, we add it to the mixture little by little, stirring slowly with the spatula.

Baking the apricot cake and final presentation

  1. We preheat the oven to 180ºC with heat up and down.
  2. We paint a square mold with butter so that it is easy to remove from the mold and we pour the mixture on top, carefully and taking advantage of every last drop. We place the apricot pieces spread over the dough, with the cut facing up.
  3. We bake for 30 or 35 minutes (to check that it is done, prick it with a toothpick and remove it from the oven when it comes out completely dry).
  4. Sprinkle with powdered sugar and let it cool before unmolding.

Don’t forget to enjoy the fantastic cake recipes that we have on the blog. You can see all the step-by-step photos of the apricot sponge cake recipe in this album.

Tips for a perfect apricot cake

  • Before you start mixing ingredients, check that you have everything you need to complete the recipe. Be careful with substitutes, they are often the reason for failures.
  • Of course, for this cake to turn out perfect, it is very important to choose the apricots at their point of ripeness. If they are still green, the result will not be up to par. If, on the other hand, they are ripe but do not yet have that characteristic pink color, we can sprinkle a little brown sugar after chopping them.
  • The eggs will make this cake very soft on the palate. They will give it texture, propel the dough and provide consistency and nutrients that contribute to the moisture of the cake.

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