I just love apricots! They are just the perfect balance of sweetness and fresh fruity sourness. While biting into an apricot I can literally feel the sun energy the apricot has absorbed. This is why I feel this cake shouldn’t be too heavy.


300 g apple sauce
2 Tbsp vanilla sugar
½ Tsp salt
Grated lemon zest from 1 lemon
5 eggs
300g all-purpose flour
2 Tsp baking powder
Apricots (halved and pitted)
Apricot jam

Preheat oven to 160 °C. Line a baking pan with a baking sheet or butter and flour a baking pan of approximately the same size. Mix applesauce, sugars, salt and lemon zest. Add eggs one by one stirring in-between. Mix with flour and baking powder until just combined. Pour into pan and spread evenly (about 2 cm high). Arrange apricots on patter in pan. Bake for 40 minutes or until inserted toothpick comes out clean. Glaze cake with heated apricot jam. Let cool and cut into squares.

This feels so yummy in my tummy!

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