TO EAT | RECIPE
It is March and spring is in the air. Reason enough to celebrate and bake a cake. Now I don’t need many reasons to make a gȃteau. The simple fact that it is weekend is a perfectly valid reason for me. So gâteau aux abricots it is.
I found this recipe in a Dutch newspaper. Originally it was a “French Strawberry Cake”. I made some small changes to the recipe and turned it into a “French Apricot cake”. With – how lazy – canned apricots. Now it is one of my favourite cakes to bake, as it is the perfect marriage between apricots and almond paste. Yummy! When the season is there, you can, of course, use fresh apricots. Or raspberries. Or strawberries. All delicious too. Herewith the recipe, do enjoy!
Preparation time: 30 minutes
Oven: 30 minutes
- 1 tbsp butter to grease the tin
- 250 gr flour
- 150 gr cold butter
- 150 gr white caster sugar (or granulated sugar)
- 1 sachet of vanilla sugar (or 1 to 2 tsp vanilla extract)
- 1 egg
- 1 pinch of salt
- 200 gr almond paste
- 2 eggs
- 1 tbsp flour
- 100 gr butter
- 1 big can of apricots (or 500 gr strawberries or raspberries, covered with 4 tbsp of raspberry jam)
Preheat the oven to 180 degrees. Grease a springform pan (ca 24 cm) (I normally use my Creuset tarte tatin pan, works perfectly) with butter and coat it with a thin dusting of flour.
Cut the butter into pieces and combine it with all of the dough ingredients in a bowl. Mix it with a stand mixer or just simply by hand. Don’t mix it too long, once the dough is firm and compact, it’s ok. Press the dough, without rolling, evenly over the bottom and sides of the springform pan.
Beat the almond paste with the eggs, flower and butter until fluffy and thoroughly combined. Spread the filling over the dough. When you are making an apricot cake, cover the filling with the tinned or fresh apricots and send it to the oven for 30 minutes.
Once ready, get the cake out of the oven and let it cool slightly. The apricot version is best eaten while still warm (and I speak from wide experience).
For the strawberry or raspberry version: wash the fruits carefully and put them on the baked cake while the filling is still warm. This way you can easily press the fruits into the filling for better fixation. No need to bake the strawberries or raspberries. Heat the raspberry jam with 3 tbsp of water, so it becomes liquid and spoon it over the fruits.