As I mentioned last Thursday, we’ve been up to our eyeballs in apricots from our apricot tree. I made a list of 4 recipes I just had to try this season, and this Apricot Cream Cake from The Fearless Baker was top of the list. It is a very special cake that incorporates apricots in three different ways: dried apricots in the batter, apricot jam folded into the cream, and roasted apricots on top.
The cake is made like a sponge cake but tastes more like a butter cake. It’s made by whisking eggs and sugar together until light and foamy then incorporating the flour and drizzling in the cream. The dried apricots are folded through it and it is baked as one large cake in a 9 inch springform pan. The apricots are roasted while the cake is in the oven for about 20 minutes and are simply apricots that have been cut in half, put face down on a lined baking tray and sprinkled with sugar. The cream is whipped with a couple tablespoons of icing sugar mixture and 1/3 cup of apricot jam (and of course we used our homemade jam for this).
I absolutely loved this cake for the most part but when I make it again next year there will be a few changes. I’ll skip the dried apricots all together. They sunk to the bottom of the cake and really didn’t add much. I think I’d also be inclined to bake it in 2 smaller pans and create another layer in the middle of the cream and apricots – I’d at least double the number of roasted apricots regardless because they are the star of the show! Or maybe swirl the jam through the one 9 inch cake before baking. Not really sure which way would work better but I’m gonna take this already unbelievably yummy cake to a-whole-nother level. I’m determined.