Family friendly Dessert

Viennese apricot cake

Name: Viennese apricot cake
Yield: 10
Ingredients: 180g unsalted butter; 160g caster sugar; 4 eggs; 1/2 teaspoon vanilla extract; 1 1/2 cups (225g) plain flour; Pinch of salt; 1 teaspoon baking powder; 10 small apricots; 2 tablespoons icing sugar, to dust

3 ratings

Jump to recipe

by Jill Dupleix

Food writer

Oct 03, 2015

Why have fruit with your pudding when you can put it into your pudding? This gloriously old-fashioned cake makes use of summer's apricots and evokes the feel of a Viennese coffee house. Serve warm as a pudding, or cool and serve as a cake.

180g unsalted butter
160g caster sugar
4 eggs
1/2 teaspoon vanilla extract
1 1/2 cups (225g) plain flour
Pinch of salt
1 teaspoon baking powder
10 small apricots
2 tablespoons icing sugar, to dust

Method

1.

Heat oven to 180°C. Grease a rectangular 28cm x 20cm cake pan and line with baking paper. In an electric mixer, cream butter and sugar until pale. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
2.

Sift flour, salt and baking powder into the batter, and fold until well combined. Spoon batter into cake pan.
3.

Cut the apricots around their circumference, twist apart and remove the stones. Arrange the fruit, cut-side up, on top of the batter.
4.

Bake for 25-30 minutes or until a thin skewer inserted in the centre of the cake comes out clean. Cool slightly or to room temperature.
5.

Dust with icing sugar, cut into small squares and serve.