The sunshiny sweetness of fresh apricots is baked into every bite of this amazing cake! Just the thing with coffee or tea, its another wonderful recipe that incorporates the tradition of Greek baked fruits. This light, delicious cake showcases fresh apricots that are baked to sticky sweet golden perfection. Every time I make cakes like these, I always feel like attending baking classes would be something I would love to do. I want to know how to make so many other things too. I’ve heard that there is this top-notch baking school in Delhi which people go to if they are looking to start their own bakery business. I’ll have a look at ones near me though, as I would be interested in attending any sort of cooking class.
Anyway, when it comes to making this cake, you’ll end up eating quite a few fresh or baked apricots just on their own so make sure you get enough!
You’ll need a bit over 2 lbs of fresh, medium apricots here. This comes out to between 10-12 pieces of fruit. And its fine if your apricots are a bit ripe, even over ripe or a little bruised. Baking is, thankfully, a very forgiving process! In the US, a quart container of fresh apricots from the farmers market will do the trick. If you don’t bake very often or you’d like to improve your skills, check out the list of the top baking schools in Delhi.
Cut the fresh apricots in half, remove the pit and arrange skin side down on a large flat baking sheet. I like to brush the tops with a bit of brandy or you can just use water if you prefer. Bake at 400 degrees for about 35 minutes or until they are very easily pierced with a fork.
Let them cool until you can handle them and gently remove the skins. This is not as tedious as you may think honestly. I like to cup the apricot half in the palm of my left hand and use a teaspoon to scoop the fruit from the skins. However you choose to do it, collect the baked fruit in a medium bowl and mash well. Feel free to leave your fruit a bit chunkier, its totally up to you.
You can bake and mash your fresh apricots up to 2 days ahead. Just keep covered and refrigerated until ready to use.
And its important, when you come to the cake ingredients, that you follow the liquid steps especially. Remember to first dissolve your sugar in the orange juice and THEN slowly add the vegetable oil. This simple sequence makes a huge difference in the way that these important ingredients incorporate or come together. When you next add the mashed apricots and finally the dry ingredients, you’ll end up with a creamy, thick, fight-for-the-spoon-to-lick batter!
Just a note, this is a great recipe to make for church or school bake sales too. Just triple the recipe and you get 4 perfect loaf cakes. You can make them up to 4-5 days ahead or even keep baked loaves frozen for up to 2 months. A dusting of powdered sugar over the deep, golden brown top and they’re as lovely to eat as they are delicious to eat.
Also a fantastic breakfast treat!
- 2 cups baked, mashed apricots (10-12 medium fresh apricots/ approx. 2 lbs)
- 1 cup orange juice
- 3 cups all-purpose (AP) flour
- 1/2 cup almond flour/meal
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 1/2 cup sunflower oil or light olive oil
- 2 tsp fresh ground cardamom (20 pods)
- 1 tsp ground mahlep (optional but recommended!)
- 1 cup chopped or sliced pistachios/almonds or chopped walnuts (optional)
Cut fresh apricots in half and remove the pit. Arrange skin side down on a flat baking sheet. Lightly brush the tops of the apricots with brandy or water if you prefer. Bake at 400 degrees for 35 minutes. Allow to cool. Remove skins and mash fruit in medium bowl. Set aside.
*This can be done up to 2 days ahead and kept covered in the refrigerator until ready to use.
In a medium bowl, combine AP and almond flour, baking soda/baking powder, salt and mahlep. Mix well and set aside.
In large bowl, add sugar and orange juice. stir until sugar is dissolved. Add ground cardamom, stir to combine and gradually add vegetable oil while stirring to incorporate well. Add mashed baked apricots. Mix well.
In 2 parts, add flour mixture to liquids. Stir well to combine. If adding nuts, stir in at this point. Do not over mix the batter, just combine all ingredients completely.
Spread batter evenly in parchment lined baking pan
- 9×13″ cake pan for 60 minutes at 350 degrees
- loaf pan for 1 hour 15 minutes at 350 degrees
Check center with toothpick. Top should be a deep, golden brown color, cake should pull away from sides of pan and toothpick come out clean. Add another 5 minutes if needed.
Allow cake to cool for at least 20 minutes in pan before removing and serving. This can be made up to 4 days ahead and kept, wrapped well and refrigerated.
This cake is also nice dusted lightly with a little powdered sugar.
Wonderful with coffee or tea and a treat for a weekend breakfast!
And a very pretty plate to take to parties too – sliced and ready to go!
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