Fresh Apricot Cake (Sheet-Pan Easy!)

3.67 from 3 votes

Fresh Apricot Cake (Sheet-Pan Easy!)

This fresh apricot cake is truly special. How can one resist a heart-shape apricots on a fluffy pastry all dusted with powdered sugar? Impossible!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: Italian

Servings: squares

Calories: 166kcal

Author: Svi

Ingredients

1 ¼ cup flour
¾ cup sugar (1 cup for a sweeter dough)
170 grams butter (softened) equivalent to 6 ounces
4 eggs
1 tablespoon baking powder
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
8 fresh apricots
confectioner's sugar for dusting

Instructions

Separate egg yolks from the egg whites.
Beat egg yolks with ¼ cup sugar until pale yellow.
Mix in softened but not melted butter.
Add previously sieved flour together with the baking powder and vanilla extract. The batter will rather thick and that's how it should be.
In a clean bowl beat egg whites with the remaining sugar and about a tablespoon of freshly squeezed lemon juice. When you see soft to medium peaks starts to form, stop.
Gently fold in fluffy egg whites into the batter. Add a spoon or two at a time.
Spread the batter over a baking sheet lined with parchment paper.
Wash, dry and pit the apricots. Cut them through the natural split line, remove the pit. Place apricot halves onto the dough, cut side up. No need to press them too much into the dough. They might even seem to be “falling out” but the oven will do its magic.
Bake at 350F (175C) 20-25 minutes.
Let cool completely and generously dust with powdered sugar before serving.

Notes

See the Step By Step Pictures for a visual walk-through of the recipe.

Extra Tip: Save the apricot pits! Crack them open and extract the seeds. They look like small almonds, and they’re delicious and perfect for garnishing.

Nutrition