Cook The Book: Apricot Cake – a delicious recipe with Generous, flour, apricots, sugar, eggs, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0F. Grease and flour a 9-inch cake pan. Put the apricots in a bowl, pour in boiling water to cover, and let stand for 15 seconds, then drain. Peel off the skins, halve, and remove the pits, then cut each half into 2 pieces.
2
Beat together the butter and sugar in a bowl until creamy, then fold in the eggs, one at a time.
3
Sift the flour over the mixture and stir in, then stir in the apricots. Dissolve the baking powder a little lukewarm water and add to the mixture.
4
Pour the batter into the prepared pan, sprinkle with the pistachios, and bake fore 1 hour, until risen and golden. Let stand in the pan for 5 minutes, then transfer to a wire rack to cool.
797
kcal
Calories
11
g
Fat
150
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Generous 1 cup (2 sticks) butter, plus extra for greasing, 3 3/4 cups all-purpose flour, plus extra for dusting, 1 3/4 pounds apricots, 1 1/4 cups superfine sugar, and more.
Yes, Cook The Book: Apricot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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