Apricot Cake with Marzipan Easy Recipe

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Let’s embrace a slice of Austrian culinary tradition with our Apricot Cake with Marzipan recipe! Following in the footsteps of such classics as Sachertorte, Wiener Apfelstrudel, and Wiener Schnitzel, this cake combines the subtle sweetness of apricots with the rich, nutty flavor of marzipan.

It’s a fantastic recipe for anyone looking to expand their baking skills with a dish that’s as rewarding to make as it is to eat. Discover how simple and enjoyable it can be to bring a piece of Austrian tradition into your home with this beloved dessert. Let’s get started on this delightful voyage through Austria’s celebrated baking heritage!

Apricot Cake with Marzipan Recipe

Ingredients:

• 10-12 Fresh apricots, halved and pitted
• 7 tablespoons marzipan
• 7 tablespoons unsalted butter, softened
• 1/2 cup powdered sugar
• 1/3 cup granulated sugar
• 4 large eggs, separated
• 1 cup all-purpose flour
• Zest of one lemon
• 2 teaspoons baking powder
• 1 tablespoon milk

Equipment:

• Baking tray
• Mixing bowls
• Electric mixer
• Rubber spatula
• Oven

Instructions:

1. Preparation:
   • Preheat your oven to 350°F (180°C). Lightly grease your baking tray or line it with parchment paper.
2. Make the Yolk Mixture:
   • In a large bowl, combine the marzipan and powdered sugar. Add egg yolks and beat using an electric mixer until smooth and creamy.
3. Mix in Butter:
   • Incorporate the softened butter into the yolk mixture until well combined.
4. Prepare Egg White Mixture:
   • In a separate bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks develop.
5. Combine Dry Ingredients:
   • In another bowl, whisk together the flour, lemon zest, and baking powder.
6. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients and milk to the yolk mixture, mixing until just combined.
7. Fold in Egg Whites:
   • Carefully fold the beaten egg whites into the main batter using a rubber spatula to keep the mixture light and airy.
8. Assemble the Cake:
   • Pour the batter into the prepared baking tray, spreading evenly. Arrange the apricot halves, cut side up, on top of the batter, pressing them slightly into the mixture.
9. Baking:
   • Bake in the preheated oven for 20 minutes. Then, reduce the oven temperature to 320°F (160°C) and continue baking for another 10-20 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
10. Cooling:
    • Allow the cake to cool in the tray for at least 10 minutes before transferring it to a wire rack to cool completely.

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Variations, Tips, and Tricks for Apricot and Marzipan Cake

Variations:

1. Different Fruits: While apricots are traditional, feel free to experiment with other fruits such as peaches, plums, or cherries to tailor the cake to your taste or seasonal availability.
2. Nutty Flavors: Swap out marzipan for almond paste or even add a handful of sliced almonds or walnuts into the batter for a crunchier texture.
3. Citrus Twist: Add a dash of orange zest along with the lemon zest for an extra citrusy kick that complements the sweetness of the fruit and marzipan.
4. Spice It Up: Introduce spices such as cinnamon, nutmeg, or cardamom to the flour mixture to add a warm and aromatic flavor, perfect for colder months.

Tips:

1. Apricot Placement: Place apricot halves snugly and slightly overlapping to ensure every slice is fruit-packed.
2. Marzipan Handling: If the marzipan is tough to stir, warm it slightly in the microwave for a few seconds or grate it for easier mixing.
3. Even Baking: Since the fruit adds moisture, check the cake’s doneness by inserting a toothpick in several places, especially where the batter is visible.

Tricks:

1. Prevent Fruit Sinking: Dust the apricot halves lightly with flour before placing them on the batter. This helps to keep them afloat during baking.
2. Enhance Flavor: Let the cake cool in the tray wrapped in a tea towel. This method helps the flavors to meld beautifully and keeps the cake moist.
3. Quick Cool Down: To cool the cake faster, place it near a window or a cooler area of your kitchen, but avoid drafty spots to prevent uneven cooling and texture.

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