Updated: Mar 7
This is the cake that mostly reminds me of childhood. It is made with seasonal fruit such as apricots and tart cherries, and a very light and airy cake sponge. My grandmother would bake this cake every week in the summer while growing up. We served it with a dollop of fresh cream. The best combination.
pinch of salt
1 1/2 cups white granulated sugar
1/4 cup vanilla sugar
1/2 cup vegetable oil
1 tbs almond extract
the zest of one lemon
1 1/2 cups all-purpose flour
1 tbs baking powder
10 apricots, halved, pits removed
1 tbs confectioner's sugar
Coat an 11x14 inch rectangular baking tray in parchment paper and set aside.
Preheat the oven to 360 degrees F. Separate the egg whites from the egg yolks. Add a pinch of salt to the egg whites and with the help of a mixer beat them into a stiff meringue. Add the sugar and vanilla sugar one tablespoon at a time and beat to incorporate after each addition. Add the egg yolks, vegetable oil, almond extract and lemon zest. Lightly beat to incorporate.
In a separate bowl combine the flour and the baking powder. Sift the flour mixture on top of the egg mixture and with the help of a wooden spoon fold the flour into the eggs.
Pour the batter into the previously prepared pan and even out. Arrange the apricot halves on top of the batter in an even pattern. Bake the cake for about 30-35 minutes or until golden brown on the surface and the toothpick inserted in the center of the pan comes out clean.
Allow for the cake to cool down at room temperature, then slice it while in the pan. To serve lightly dust with confectioner's sugar.