Apricot Cake

by Vegetarian for Life
A traditional Austrian Summer cake made vegan, topped with juicy fresh apricots. Perfect for a snack with a cup of tea.
Total Time
1h 15 min
Difficulty
Medium

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Ingredients for 8 Servings

  • Wet ingredients:
  • 250ml / scant ½ pint
    almond milk
  • 100ml / scant ¼ pint
    sunflower oil
  • 1 tbsp
    lemon juice
  • 1 tsp
    vanilla extract

  • Dry ingredients:
  • 300g / 10½ oz.
    self-raising flour
  • 150g / scant 5½ oz.
    brown sugar
  • 1 level tsp.
    baking powder

  • Other ingredients:
  • 8-10
    ripe apricots
  • margarine for greasing
  • Icing sugar for decoration

Time

  • Preparation Time
    10 min
  • Cooking Time
    40-45 minutes
  • Total Time
    1h 15 min

Goes Great with

Method

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line an 8 inch, round baking tin with baking paper and grease the sides with margarine.
  2. Halve the apricots from top to bottom and de-stone, place to one side.
  3. Mix all the wet ingredients together in a large bowl.
  4. Sift the flour and baking powder well. In a separate bowl combine all dry ingredients and then pour into the bowl with the wet ingredients. Mix together until you have a smooth batter.
  5. Pour the batter into the baking tin. Place the apricots onto the batter, cut side up. Bake for 40 - 45 minutes.
  6. Do the toothpick test - stick a toothpick into your cake and if it comes out dry, with no batter sticking to it, it’s cooked. If not, cook for slightly longer. Rest for about 30 minutes or until it has cooled down.
  7. Sprinkle some icing sugar on top to decorate and serve.

Notes:


Goes Great with

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