Apricot at teatime ®

Incredibly fresh, juicy and soft aromatic cake for afternoon coffee with friends or as a Sunday-cake. Including gluten-free version in the recipe.

Bereiden 15 minutes .. Bakken 20-25 minuten


  • 2 big eggs, split
  • 1/2 cup of light brown basterd sugar
  • 1/2 cup of oil
  • 1/2 cup of milk
  • 1/4 tsp ground star anise
  • 1,25 cup of flour
  • 1 1/2 tsp vanilla extract
  • 1 sachet baking powder
  • the zest of 1 orange
  • fresh apricots


Preheat the oven to 180°C.

Beat the egg yolks with sugar and vanilla using electric mixer until frothy. Add milk and partly the flour mixed with baking powder and ground star anise. Finally, add the oil and zest of the orange. Beat the egg whites until stiff and add them there.

Grease the baking sheet and sprinkle with the flour. Pour the batter onto the baking sheet, lay the apricot halves (may also be defrost) and bake at 180°C for about 25 minutes.

Let cool and serve sprinkled with powdered sugar.

For gluten-free version, replace the gluten-free pastry flour or buckwheat flour and ordinary baking powder by gluten-free baking powder or baking soda.

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