Ingredients

Main Ingredients

3 eggs
200 grams (1 cup) rice flour
10-11 apricots
250 milliliters (1 cup) kefir
1/2 teaspoon baking powder
Vanilla to taste
50-60 grams (1/4 cup) sugar or 10-11 measures of Fitparad
We recommend:

Instructions

Step 1

Preparation

Separate egg yolks from whites.
Add kefir, half of the sugar, and vanilla to the yolks, then whisk.
Add flour and baking powder, then mix well.

Step 2

Fruit Preparation

Dice 5 apricots, and cut the remaining apricots into halves.
Add the diced apricots to the batter. If the apricots are not sweet enough, add more sugar.

Step 3

Final Steps

Whisk the egg whites with the remaining sugar until stiff peaks form.
Gently fold the egg whites into the batter using a silicone spatula.
Pour the batter into a baking mold.
Bake in the oven for 35-40 minutes at 180°C (350°F) until a toothpick comes out clean.

Servings

Serving this apricot cake is a delight in itself. Here are a few ideas to get your imagination going:

Classic Charm: Slice the cake and serve it as is - its golden crust and tender interior are more than enough to wow your guests. 🍰

Whipped Cream Whimsy: Add a dollop of freshly whipped cream on top, perhaps a sprinkle of cinnamon or a few fresh apricot slices for garnish. The creaminess complements the cake perfectly. 🍑🥄

Tea Time Tempter: Pair it with a hot cup of Earl Grey or Chamomile tea. The flavors blend beautifully, making it a perfect afternoon treat. ☕🍰

French Flair: Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce. This transforms your cake into a dessert worth savoring. 🍮🍨

Equipment

Variations

To cater to various dietary needs, here are some easy modifications:

Gluten-Free Option: Replace the rice flour with a 1:1 gluten-free baking mix. Ensure all other ingredients used are certified gluten-free to avoid cross-contamination. 🍞🚫

Vegan Version: Substitute the eggs with a flaxseed mix (1 tbsp ground flaxseed + 3 tbsp water per egg, let it sit for 5 minutes). Use non-dairy yogurt instead of kefir, and opt for coconut or any plant-based sugar replacement. 🥥🌱

Faq

  • How do I know when my egg whites are properly whipped?

    When your egg whites form stiff peaks, it means they stand straight up when you lift the whisk. They should not droop or collapse.

  • Can I use canned apricots?

    Fresh apricots are best for flavor and texture, but if you must use canned, make sure to drain them well and pat dry with a paper towel to avoid excess moisture.

  • Can I prepare the batter in advance?

    It's best to bake the cake immediately after mixing to keep the egg whites fluffy. You can prepare the fruit and dry ingredients in advance.

  • What’s the best way to store leftovers?

    Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze and thaw as needed.

  • Can I use other fruits instead of apricots?

    Absolutely! Peaches, plums, or nectarines make great substitutes. Adjust the sugar according to the sweetness of the fruit.

  • How can I enhance the flavor of the cake?

    Try adding a splash of almond extract or citrus zest to the batter. It will bring out the delicious fruit flavors even more.

Nutrition facts

Easy Apricot Cake
Recipe Yield:1 cake
Calories:Approximate total calories for the cake
Calories (Min - Max):1200 - 1400
Total Fat:35 g
Saturated Fat:10 g
Protein:30 g
Total Carbohydrate:190 g
Total Sugars:80 g