Everyone loves cake, and it's a dessert that's easy to make and easy to share. However, the standard cake recipes can be a little boring. This is where the recipes for apricot cake from the tray come into play! They are a refreshing change from the usual dessert and you are sure to love them. The best cakes are simple and delicious, with just the right amount of ingredients and flavor. Apricot sheet cakes are like any other recipe, except they are made with canned fruit instead of fresh fruit. Using canned fruit for baking has many benefits. Canned fruit doesn't need to be peeled, and you don't have to worry about it spoiling after you buy it. Recipes like these are an easy way to add some variety to your cooking schedule. You can make them for breakfast, lunch or dinner.
Make a simple apricot butter cake
For this recipe you only need a few ingredients.Try the delicious cakeat home!
10-12 servings
Ingredients:
6 Owner
200g powdered sugar
Some lemon peel
1 packet of vanilla sugar
125 ml warm milk
125 ml
100g sugar
400 g Flour
½ packet of baking powder
approx. 24 pieces of apricots
Preparation:
- First you need to crack the eggs. You have to make a stiffly whipped cream from the 6 egg whites and the 100 g sugar. Then lift the beaten egg whites into the roasting pan. Now you can preheat the oven to 170 degrees.
- Put the 6 egg yolks in a bowl with the powdered sugar, lemon zest and vanilla sugar and stir until foamy. Slowly add the warm milk and oil to the bowl until you get a creamy mixture. Finally, take the egg whites and the baking powder with the flour and slowly add them to the bowl.
- The mixture is now placed on a buttered baking tray andthe apricots will beplaced on the cake. Bake the cake in the oven for about 30 minutes.
- After 30 minutes, take it out of the oven and sprinkle it with powdered sugar.
Apricot cake from the tray with yoghurt in a loaf tin
10 servings
Ingredients:
75 ml sunflower oil
150 g Yoghurt
150g golden caster sugar
2 Owner
1 teaspoon vanilla extract
210 g Allzweckmehl
1 ½ teaspoons baking powder
125 g ready-to-eat apricots from the tray, diced
75g powdered sugar
2 tablespoons lemon juice
1 tablespoon pistachios, chopped (optional)
Preparation:
- Preheat the oven to 180°C, gas mark 4. Grease a 900g baking tin and line the base with baking paper.
- In a large bowl, whisk together oil, yogurt, caster sugar, eggs, and vanilla extract.
- Gently stir in the flour, baking powder and apricots until a thick dough forms.
- Pour the batter into the loaf pan and bake for 50-55 minutes, or until a small knife inserted into the center of the cake comes out clean.
- Allow to cool slightly before removing from the tin and then transfer to a wire rack to cool completely.
- Mix together the powdered sugar and lemon juice to form a thick icing.The cake with itDrizzle, sprinkle the pistachios (if using), slice and serve.
Delicious vegan recipe
8 servings
Ingredients:
8-10 apricots, made into puree
260 g whole wheat flour
100 g granulated sugar
240g carbonated water (room temperature)
80g sunflower oil (or other neutral vegetable oil) + more for greasing the pan
1 tablespoon baking powder
1 pinch of salt
2 tablespoons powdered sugar for dusting after cooling (optional)
Preparation:
- First preheat the oven to 180°C. Then prepare the apricot puree. Place the halved apricots in a blender or food processor and puree until smooth (30 seconds to 1 minute, depending on the power of the machine) and set aside.
- Then mix the dry ingredients in a large bowl: flour, sugar, baking powder and a pinch of salt.
- Now mix water and sunflower oil in a separate bowl.
- Carefully pour the apricot puree into the bowl with the wet ingredients. Mix well.
- Then gradually add the dry ingredients to the bowl with the wet ingredients. Mix until well combined. Do not mix too much or the cake will be too soft and tender.
- Once the dough is ready, pour it into a lightly greased, non-stick tart tin (approx. 25cm) or any round baking tin.
- Bake the cake at 180°C for about 40 minutes. To check whether it is ready, do the test. Just insert a toothpick or skewer,before you have the cakeremove from the oven. It should come out clean or with very few moist crumbs.
- Let the cake cool for 15 minutes, then you can dust it with powdered sugar (this step is optional).
- Let it cool and serve this delicious vegan apricot cake from the tray immediately with a cup of coffee or tea! If you have leftovers, store in an airtight container at room temperature for up to 2 days. If the temperature is high, store it in the refrigerator.
