Juicy, plump apricots are in full season right now. They are perfect for making jam, adding to desserts or just eating straight out of the fridge. We love apricots for their rich, velvety texture and the tart bite to their skin.
Apricots house a powerhouse of nutrients:
At Steve and Dan's, we believe that you don’t need a special occasion to eat cake, so we’re digging into a slice of decadent apricot frosted cake. Perfectly sweet apricots are the base for the frosting which we pair with raspberries for just a hint of tartness. Give this recipe a try and you’ll see that this fruity, delicious cake is a celebration in itself!
1 cup sugar
¾ cup milk
½ cup oil
2 teaspoons vanilla
½ teaspoon baking soda
1 ½ cups flour
1 tablespoon corn starch
500 grams apricots
1/2 cup water
¼ cup sugar
2 tablespoon corn starch
1 tablespoon lemon juice
3 tablespoons butter (room temperature)
3/8 cup (130 grams) apricot filling
4 cups icing sugar
1 cup raspberries
Preheat oven to 180° Celsius. Crack eggs into bowl of your stand mixer, add sugar then mix on high for one minute until well combined and light in color. Reduce speed to low then add milk, oil, and vanilla allowing ingredients to combine fully. Add flour, baking soda, and corn starch scraping the sides of the bowl as needed. Allow batter to mix for one full minute ensuring no flour is left at the bottom of the bowl.
Divide cake batter between two prepared 8” cake pans (it’s 392 grams per pan, not that we measured or anything). Bake on the middle rack for about 18 minutes rotating pan position halfway through. To ensure cake is fully baked insert a toothpick, it will come out clean when the cake is baked. Allow cake to fully cool a cooling rack.
Cut apricots into small pieces and place in a sauce pan with other apricot sauce ingredients. Cook on medium high, stirring frequently. Once the sauce starts to boil reduce heat and allow it to simmer for 15 minutes.
Allow sauce to cool for a few minutes before continuing.
If your cake has a domed top trim it off to even it out. Place cakes back in their pan and add a generous amount of apricot sauce to the top of the cakes. Let the cakes rest and absorb the apricot sauce for about half an hour.
To make the apricot frosting place butter and apricot sauce in the bowl of your stand mixer and mix with paddle attachment until fully combined. Add the icing sugar one cup at a time.
Move first cake layer onto a cake board or cake stand to prepare for frosting. Using a large piping tip or a spatula spread about a third of the frosting onto the cake. Spread half a cup of raspberries then add second cake layer. Finish frosting and decorate with remaining raspberries.