Cake with Apricots and Caramel

"It`s a matter of principle to never turn down a cake and we uphold our principles."
Preparation25 min.
Cooking35 min.
Тotal60 min.
Servings8-10 pieces
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  • compote - 1 jar of apricot
  • eggs - 4
  • sugar - 1 cup + 2 tablespoons, for the caramel
  • flour - 1 cup
  • baking powder - 1 packet, 2 tsp (10 g)
  • vanilla - 1
  • oil - 2 tablespoons
Fruit Cake

How to cook

Drain the apricots from the compote’s juice. Sprinkle the 2 tablespoons of sugar in a baking dish (11″ (28 cm) diameter) and put the dish in a preheated oven until the sugar becomes caramelized, without stirring, being careful not to burn the caramel. Remove the dish from the oven.

While the caramel cools, mix the dough mixture: beat the eggs well with the sugar, add the flour, baking powder and vanilla. In the dish, on top of the caramel, pour in 2 tablespoons of oil, smearing it all over the bottom and arranging the drained apricots on it. Put the finished dough mixture on top.

Bake in a moderate oven at 392°F (200 °C) for about 30 minutes or until the cake gets a golden color. Check for readiness with a stick.

Remove from the oven and pour the juice from the compote over the hot cake. Once the juice is absorbed by the layers, you can invert the cake onto a cake platter.


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