Apricot slice with marjoram – and I didn’t slice it following the conventional way. It’s just that I wanted the bigger slice for me, and the rest for the guests 🙂 This type of cake is very easy to make, and you can use any fruits you like, from apples, apricots or cherries to grapes, plums and quince. You mix eggs, sugar, milk, sunflower oil, vanilla and baking powder, et voila. You have a perfect batter, that you pour in to a baking tray, then add your fruits, and bake at 180C for around 40 minutes. You can serve it with ice cream, or just as it is.
When they are in season, apricots are very popular back home. We use them a lot in baking, such as this easy cake, or an apricot ice cream cake, but also in savoury dishes with chicken or in pork kebabs. Their tanginess, if you use less ripe ones, goes so well with meat. We also make jams and compotes for the winter, and in those parts of the country where they are in plentiful supply, we dry them by cold smoking.
Oh..and if, after all this, we still have some around, then we make an apricot brandy 🙂 nothing goes to waste.
220g plain flour
180g caster sugar
10g baking powder
4 medium eggs
125ml vegetable oil
1 teaspoon vanilla essence
1 bunch marjoram, or tarragon
Preheat the oven to 180C. Grease and line a 31x21cm baking tin.
Whisk together the eggs with the sugar, until pale and fluffy. Mix the milk with the oil and gently beat into the egg mixture. Sieve the flour with the baking powder together, and add to the batter. Add the vanilla essence.
Cut the apricots in half, remove the stone and set aside. Dip the bottom of each apricot in a bit of flour.
Bake: pour the batter into the lined tin, then distribute the apricots evenly. Put in the oven for 40-50 minutes, until the cake is firm, and golden brown.
Serve: sprinkle the marjoram on top, serve with clotted cream or just as it is.