Credit: Marika’s Kitchen
- 500g apricot halved and trimmed
- 120g Organic all-purpose flour
- 8g baking powder
- 100g butter
- 100g sugar
- 1 pkg (8g) vanilla sugar
- 6 eggs yokes
- 6 egg whites
- 1/8 tsp salt
- Wash, dry, halve and trim apricots and set aside.
- Butter 9 x 13” baking dish and dust with flour, removing all excess flour and set aside.
- Mix flour and baking powder and set aside.
- Separate eggs; yolks and whites in two separate bowls. Whites should go in large mixing bowl.
- Beat butter with sugar and vanilla sugar well, scraping sides of bowl to help incorporate for approximately 5 to 7 minutes.
- Add egg yolks, one at a time until each incorporates into batter. Scrape sides of mixing bowl to help incorporate. Then mix for approximately 10 minutes.
- While egg/sugar batter is mixing, beat the egg whites and salt in the separate bowl with electric hand held mixer until stiff peaks form and set aside.
- Add blended flour and baking powder through flour sifter or sieve to egg/sugar batter while mixer is going until just mixed. Scrape sides to incorporate dry ingredients into wet. Be careful to not over mix.
- Transfer batter into stiff egg whites and fold batter into egg whites, being careful to not collapse egg whites while also incorporating batter and egg whites evenly.
- Carefully transfer batter to prepped baking dish, still being careful not to collapse foam.
- Smooth batter evenly and gently place apricots over the top of the batter. Do not press apricots down into batter.
- Bake in preheated 350F for approximately 25 minutes. Once baking has begun, do not open oven door for first 15 to 20 minutes to prevent collapse of batter.
- Cake is ready when a tooth pick comes out clean when inserted and removed from center of cake.
Note: Apricots can be replaced with other seasonal fruits like sour cherries, peaches, plums and even pears.