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Austrian apricot cake (traditional method & Thermomix)
Description
In Austria, we have an exceptional variety of apricots – the famous Marillen from Wachau. Sweet, juicy and incredibly fragrant, they have even been awarded a European PGI. The region itself is a World Heritage Site. In July, when you walk along the Danube, you see stalls everywhere selling freshly picked apricots. This simple cake is a true classic. It reminds me of childhood snacks, holidays at my grandparents' house, and hot, sunny summers. And don't worry: if you don't have these famous apricots to hand, you can use other seasonal fruits such as plums, cherries or peaches. The result is always moist, fruity and irresistible.
Ingredients
Instructions
- TRADITIONAL METHOD
Traditional version
1. Preheat the oven to 160 °C (fan oven).
2. In a large bowl, beat the butter with the vanilla, lemon zest, sugar and eggs until the mixture is creamy.
3. Add the flour and baking powder.
4. Pour the batter into a buttered baking tin. Arrange the apricot halves on top of the batter, cut side facing upwards.
5. Bake for about 1 hour. If the cake browns too quickly, cover it with baking paper.
6. Leave to cool, then sprinkle with icing sugar just before serving.
THERMOMIX® METHOD
Thermomix version
1. Preheat the oven to 160 °C (fan oven).
2. Place the lemon zest and sugar in the Thermomix bowl and blend for 20 seconds / speed 10.
3. Add the butter, vanilla and eggs: 1 min/speed 5.
4. Add the flour and baking powder: 30 seconds / speed 4.
5. Pour the batter into a buttered baking tin. Arrange the fruit on top, cut side facing upwards.
6. Bake for about 1 hour. Check if it is cooked with a toothpick.
7. Allow to cool before sprinkling with icing sugar.
