Apricot and blueberry cake

    Apricot and blueberry cake


    3 people made this

    About this recipe: This is a German style cake traybake. It is not too sweet and you can use this recipe with other fruit as well. Try apples, pears or raspberries.

    Serves: 12 

    • 10 egg whites
    • 140g caster sugar
    • 10 egg yolks
    • 360g unsalted butter, at room temperature
    • 180g icing sugar, more for dusting
    • 1 or 2 teaspoons vanilla extract
    • 1/2 lemon, zested
    • 2kg apricots, pitted and halved or quartered
    • 150g blueberries

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 170 C / Gas 3 and grease a baking tray with butter.
    2. In a large bowl, beat egg whites until very stiff; gradually add the sugar. Cover egg whites and set aside in the fridge.
    3. In a second bowl, beat butter, icing sugar and vanilla extract until light and fluffy. Add one egg yolk at a time, stirring well after each addition. Take stiff egg whites out of the fridge and carefully fold into the egg yolk mixture.
    4. Sift flour and baking powder on top; fold in gently. Spoon cake batter onto the baking tray and smooth down with a spatula. Top with apricots (cut side up) and blueberries and bake for 45 minutes until cake is golden brown.
    5. Cool the cake; dust with icing sugar and slice into squares or slices to serve.

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    Reviews (1)


    There is no quantity for the flour or Baking Powder on the recipe Apricot and Blueberry cake. - 02 Feb 2016

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