Apricot cake
Olive oil is a healthy alternative to butter and margarine in baking! The slightly tart taste harmonizes perfectly with fruity apricots.
Ingredients for an apricot cake:
- approx. 7 ripe apricots
- 350g spelt flour type 630
- 120ml mamma lucia Olive Oil extra vergine
- 80g fine maize meal
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp cardamom powder, fine
- 250g sugar
- 4 eggs
- 80ml milk
- juice of half a lemon
- a pinch of salt
- some powdered sugar
Preparation:
Wash the apricots, remove the pits, and quarter them.
In a mixing bowl, beat the sugar, olive oil, and eggs together until light and fluffy. Add the milk and lemon juice, and mix until well combined.
In a separate bowl, combine the flour, cornmeal, baking powder, salt, cardamom, and cinnamon. Gradually mix the dry ingredients into the wet mixture using a hand mixer until a smooth batter forms.
Pour the batter into a greased cake pan and evenly arrange the apricot quarters on top.
Bake in a preheated oven at 180°C (fan) for about 40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely, then dust with powdered sugar.
This cake pairs beautifully with a shot of espresso and a scoop of vanilla ice cream.
Happy baking!
Do you have any questions about our range or packaging sizes?
You can reach us by phone at +49 69 38 03 11-0 or by mail at eterna@mamma-lucia.de
