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apricot cake recipe with fresh apricots

Italian Apricot Cake Recipe (with Fresh Apricots)

Silvana Nava
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.
5 from 3 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course cake, Dessert
Cuisine Italian
Servings 6
Calories 273 kcal

Ingredients
  

  • 180 g all-purpose flour - 1 ¼ cup
  • 60 g granulated sugar - ~⅓ cup
  • 8 g baking powder - ½ tablespoon
  • 1 large egg
  • 1 organic lemon
  • 100 ml whole milk - ½ cup
  • 60 ml sunflower oil - ¼ cup
  • 6 ripe fresh apricots
  • powdered sugar - for dusting

Instructions
 

  • In a bowl, combine the egg and sugar. Whisk quickly for a few minutes.
  • Add the zest and juice of one organic lemon.
  • Whisk again and pour in the sunflower oil and milk.
  • Gradually stir in the sifted flour and baking powder, mixing well with a whisk until smooth.
  • Wash and dry the apricots. Cut them in half and remove the pit.
  • Line a 25x30 cm (11x9 inch) rectangular baking pan with parchment paper. Preheat the oven to 180°C (356°F). Pour the mixture into the baking pan and level it with a spatula.
  • 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.
  • 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.

Nutrition

Serving: 100gCalories: 273kcalCarbohydrates: 40gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 29mgSodium: 160mgPotassium: 184mgFiber: 2gSugar: 15gVitamin A: 746IUVitamin C: 13mgCalcium: 117mgIron: 2mg
Keyword Italian apricot cake
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