Apricot Cake

Here is a classic and simple recipe for an Italian-style apricot cake, modified to enhance the sweetness and fragrance of this summer fruit.

Ingredients

• 150 g sugar
• 150 g softened butter
• 3 eggs
• 200 g 00 flour
• 1 packet baking powder
• 1 pinch of salt
• Grated zest of 1 lemon
• 500 g ripe apricots
• Powdered sugar for dusting (optional)

Preparation

1. Preheat the oven to 180 °C (350 °F) and butter and flour a 24 cm round cake pan.
2. Wash the apricots, halve them and remove the pits. If they are very large, you may want to cut them into quarters.
3. In a bowl, beat the softened butter with the sugar until light and fluffy.
4. Add the eggs one at a time, continuing to beat after each addition.
5. Incorporate the sifted flour, baking powder, pinch of salt and grated lemon zest. Mix until you have a smooth batter.
6. Pour the batter into the prepared pan and level it with a spatula.
7. Arrange the apricots on top of the batter, cut side up, pressing them in lightly.
8. Bake the cake for about 40 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for a few minutes, then transfer it to a wire rack to cool completely.
10. Before serving, dust with powdered sugar if desired.

Trivia

The apricot is a highly prized fruit in Italian cuisine, so much so that it stars in many sweet and even savory preparations, thanks to its ability to balance flavors with its natural acidity and sweetness. In addition, apricots are rich in vitamins and antioxidants, making this dessert not only delicious but also relatively healthy.