Apricot Cake (Prăjitură cu caise)
A very tender, fluffy apricot cake with wonderful flavour. This is an easy, no-scale recipe — all ingredients are measured by cup or spoon. The simple batter, perfumed with vanilla and rum essence, cradles the apricot halves that bake on top, turning soft, sweet and lightly caramelised. The apricots can be swapped for other seasonal fruits: plums, sour cherries, blueberries, or peaches.
Servings
12
Prep
20 min
Cook
45 min
Total
65 min
🥘Ingredients
servings
Batter
Fruit and decoration
✅Dietary Compatibility
Yield
12 pieces
📦Storage
Refrigerator
Store covered in the refrigerator for up to 3 days. Keeps at room temperature for 1 day.
Freezer
Can be frozen (without powdered sugar), in individual portions, for up to 2 months. Thaw at room temperature.
🥗Nutrition Facts
Estimated values per serving (1/12 of a 30×20 cm tray).
Calories
approx. 200 kcal / serving
Protein
4 g
Fat
8 g
Carbohydrates
30 g
Fiber
1 g
🍷Pairs Well With
💡Variations
Plum cake — replace apricots with halved or quartered plums; add a pinch of cinnamon to the batter.
Sour cherry or blueberry cake — use pitted sour cherries or fresh blueberries; they sink deeper into the batter and create a moist, intense texture.
Peach cake — replace the apricots with thickly sliced peaches; the result is a more juicy and fragrant cake.