- 250 g all-purpose flour
- 10 g baking powder
- 2 g salt
- 150 g sugar
- 150 g beaten eggs
- 100 g butter
- 120 ml milk
- 5 ml vanilla extract
- 5 g finely grated lemon zest
- 350 g ripe apricots
- 30 g powdered sugar
Preheat the oven to 180°C, grease a baking pan, and line the bottom with parchment paper so the apricot cake releases cleanly after baking fully.
In a large bowl, whisk eggs with sugar until pale and airy, then slowly add melted butter, milk, vanilla, and finely grated lemon zest too.
Sift flour, baking powder, and salt together, then fold the dry mixture gently into the wet ingredients until no visible flour streaks remain anywhere inside.
Pour half the batter into the prepared pan, scatter chopped apricots evenly, cover with remaining batter, and arrange additional apricot pieces over the surface beautifully.
Bake for about thirty five minutes, until golden and springy, and a wooden skewer inserted into the center comes out completely without wet batter inside.
Cool the cake in its pan for fifteen minutes, then transfer it carefully to a rack and allow it to cool completely before slicing evenly.
Dust the finished apricot cake lightly with powdered sugar, slice into neat squares, and serve at room temperature alongside tea, coffee, or fresh plain yogurt.
