Italian Apricot Cake Recipe (with Fresh Apricots)

Italian Apricot Cake Recipe (with Fresh Apricots) is the perfect summer dessert – light, easy to make, and full of fresh, fruity flavor. When apricots are in season, they’re naturally juicy and sweet, adding a burst of flavor to your cakes without needing much added sugar.

This recipe uses no butter and just a small amount of sugar, letting the ripe apricots shine. The result is a soft, moist, and tender cake that’s both delicious and surprisingly light.

I love baking it in a rectangular pan and cutting it into squares, so each piece contains a whole apricot half. A simple dusting of powdered sugar on top adds the perfect finishing touch.

You only need a few basic ingredients – things you probably already have in your kitchen – and it comes together in just minutes. This fluffy and easy apricot cake is perfect for breakfast, a mid-afternoon snack, or even served as a light summer dessert.

For an extra-special treat, serve your apricot cake with a scoop of fior di latte gelato or freshly whipped cream.

Not only is this Italian apricot cake absolutely delicious, but it’s also colorful and beautiful to serve - a true taste of summer on your table.

Jump to:

• Ingredients
• Instructions
• How to Store Italian Apricot Cake
• Variations
• Recipe Card

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Ingredients

Prep Time: 15 Min | Cook Time: 30 Min | Servings: 6

Ingredients for a 25x30 cm (11x9 inch) rectangular baking pan:

• 180 g (1¼ cups) all-purpose flour
• 60 g (about ⅓ cup) granulated sugar
• 8 g (½ tablespoon) baking powder
• 1 large egg
• 1 organic lemon
• 100 ml (scant ½ cup) whole milk
• 60 ml (¼ cup) sunflower oil
• 6 ripe fresh apricots
• Powdered sugar, for dusting

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Instructions

Step 1) - In a bowl, combine the egg and sugar. Whisk quickly for a few minutes.

Step 2) - Add the zest and juice of one organic lemon.

Step 3) - Whisk again and pour in the sunflower oil and milk.

Step 4) - Gradually add the sifted flour and baking powder, whisking until the batter is smooth and well combined.

Step 5) - Wash and dry the apricots, then cut them in half and remove the pits.

Line a rectangular baking pan with parchment paper and preheat the oven to 180°C (356°F).

Pour the batter into the prepared pan and smooth the surface with a spatula.

Step 6) - Place the apricots on top of the cake, curved side up. Bake in a static oven at 180°C (356°F) for about 30 minutes.

The cake should not be very golden and the final texture of the cake should be moist and soft. In fact, when tested with a toothpick, the cake should not come out completely dry, but some crumbs should stick out.

Step 7) - Allow the apricot cake to cool, then dust with icing sugar. Cut the cake into squares so that there is an apricot on each portion.

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How to Store Italian Apricot Cake

You can store your Italian apricot cake at room temperature for up to 2 days. Keep it in a cool, dry place, preferably covered with a glass cake dome or airtight container to preserve its softness and flavor.

Because this apricot cake has a naturally moist and tender texture, and it's typically enjoyed in the summer, we recommend trying it chilled from the refrigerator—it’s incredibly refreshing and just as delicious!

If stored in the fridge, it will stay fresh for 3 to 4 days. Just let it sit at room temperature for a few minutes before serving if you prefer a softer bite.

Freezing is not recommended, as the texture of the fresh apricots may become watery and less pleasant once thawed.

Variations

Here are some delicious variations of this Italian apricot cake recipe:

APRICOTS IN PIECES: If you prefer a more even blend of fruit and cake, you can chop the apricots into small pieces instead of using whole halves. This gives the cake a more uniform texture and distributes the apricot flavor throughout the entire dessert.

APRICOTS IN SYRUP: Want to enjoy this apricot cake year-round, not just in summer? Try using canned apricots in syrup. Just be sure to drain them well before adding to the batter. It's a great way to make this cake even when fresh apricots are out of season.

WITH PINEAPPLES: This simple cake is also amazing with other types of fruit. Try adding fresh pineapple or sliced peaches instead of – or alongside – the apricots. These summer fruits work beautifully with the soft, fluffy texture of the cake and make for a colorful and tasty twist.

ALCOHOL: If you'd like to give your Italian apricot cake a delicious boozy twist, you can replace the lemon juice with about 80 ml (approximately 5 tablespoons) of your favorite liqueur. Limoncello adds a bright, citrusy flavor that pairs beautifully with the apricots, while dark rum brings warmth and depth. Both options enhance the summery, fruity notes of the cake.

DECORATION: To add extra flavor and make this fresh apricot cake even more visually appealing, try sprinkling the top with slivered almonds or crushed amaretti cookies before baking. After baking, dust with powdered sugar for a classic finish. For an elegant touch and a pop of color, garnish with chopped pistachios and a few fresh mint leaves. These small additions make the cake perfect for serving at summer gatherings or special occasions.

Recipe Card