apricot cake

Meet my new favorite cake!

I know I have hundreds of favorite things but this one is really good. It’s a summer cake. Even if there is no summer in the North of Europe. Two weeks ago we had a couple of hot, hot days. It was awful because there are no air condition on the trains or at the office. Oh and don’t say anything about my apartment. It’s a beautiful and nice place. But when it gets hot it’s like a greenhouse. I mean really 86° F (30° C) at night it’s not what I like.

Anyway I wish I had made this cake when it was hot. This cake is so refreshing. It’s juicy and sweet. It’s a perfect summer cake.

And it’s gluten free! The good part is that you only need one gluten free flour which makes it simple. Especially if you normally don’t bake gluten free and just want to make it for your best gluten free friend. You don’t need a fancy gluten free flour mix – just rice flour and potato starch will do. Easy going!

You should eat the cake wherever you want. With your granny, at the park or in the tub.

My friend S. and I had a little picnic on the subway when we were on the way to the spa. That was cool. We enjoyed some gluten free cheese avocado sandwich and apricot cake for dessert. It was so much fun. We wished that we could have some champagne.

apricot cake  (gluten free)

  • 2 eggs
  • 100 g sugar
  • 120 g butter
  • 10 ml fresh lemon juice
  • 1 teaspoon vanilla extract
  • 100 g sweet rice flour
  • 30 g potato starch
  • 1 knife point xanthan gum
  • 1 teaspoon baking powder
  • 8 apricots, cut in half and de-seeded
  • confectioner’s sugar to serve
  1. Preheat the oven to 350 F and butter a spring form ( 23 cm) .
  2. Melt the butter and set aside.
  3. In a bowl mix the eggs and sugar and beat on high speed until the volume has tripled.
  4. Add the lemon juice, vanilla extract and butter continuing to beat until well incorporated.
  5. In a bowl mix the flour, starch, xanthan gum and baking powder well. Add it to the batter and fold it in.
  6. Spread the batter into the baking pan. Place the apricots on top, cut side down and bake for 25-35 minutes or until golden.
  7. Remove from the oven and let cool. Dust with confectioner’s sugar.

Marillenkuchen (Aprikosenkuchen glutenfrei)

  • 2 Eier
  • 100 g Zucker
  • 120 g Butter / Margarine, geschmolzen
  • 10 ml frisch gepressten Zitronensaft
  • 1 TL Vanillaextract
  • 100 g Reismehl
  • 30 g Kartoffelstärke
  • 1 Messerspitze Xanthan
  • 1 TL Backpulver
  • 8 Aprikosen
  • Puderzucker zum Servieren
  1. Den Ofen auf 180° C vorheizen und eine Springform ( 23 cm) mit Backpapier auslegen oder einfetten.
  2. Die Eier mit dem Zucker in einer Schüssel schaumig rühren, bis sich das Volumen verdoppelt oder dreifacht hat.
  3. Den Vanilleextrakt, Zitronensaft und die geschmolzene Butter dazu geben und gut verrühren.
  4. Das Mehl mit der Stärke, dem Backpulver und dem Xanthan hinzugeben und gut verrühren.
  5. Den Teig in die Form geben.
  6. Die Aprikosen waschen, halbieren und die Steine entfernen. Die Aprikosen mit der geschnitten Seite vorsichtig in den Teig drücken.
  7. Den Kuchen bei 180° C ca. 25-35 Minuten backen oder bis er gar ist (Stäbchenprobe).
  8. Auf einem Rost auskühlen lassen und anschließend mit Puderzucker bestreuen.

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