Air cake with apricots

Name: Air cake with apricots
Yield: 1
Ingredients: butter 150 g; milk 50 ml; sugar 160 g; baking powder 10 g; wheat flour 170 g; apricot; chicken egg 3 pcs

Cookinero 25 November 2022

Quick and easy to prepare, but at the same time very tasty cake!

How to cook Air cake with apricots

Step 1

Beat soft butter with white sugar. Add one egg at a time while continuing to beat. Add milk, stir.

Step 2

Sift wheat flour together with baking powder, if desired, add vanillin.

Step 3

Combine all ingredients, stir until smooth. The dough will have a thick consistency.

Step 4

Apricots (about 10 pieces) cut into slices, freeing from the stone. Cover the form with baking paper, lay out the dough, smooth it, put apricot pieces on top in random order. Bake in a preheated oven at 180 degrees until done.

Air cake with apricots - FAQ About Ingredients, Baking Time and Storage

Can I substitute the butter with oil for a lighter version?

Yes, you can replace the butter with an equal amount of neutral-flavored oil like vegetable or sunflower oil for a lighter texture. The cake might be slightly less rich but still delicious.

How should I store the air cake with apricots, and how long does it last?

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze individual slices wrapped in plastic.

Can I make this cake gluten-free?

Absolutely! Swap the wheat flour for a 1:1 gluten-free flour blend. Ensure the baking powder is gluten-free, and the texture should remain similar.

What can I use instead of apricots if they're not in season?

Try peaches, plums, or even canned/jarred apricots (drained well). Berries like raspberries or sliced apples also work well for a fruity twist.

How do I know when the cake is fully baked?

Insert a toothpick into the center—if it comes out clean or with a few crumbs (no wet batter), it’s done. The edges should also pull slightly away from the pan.

Can I freeze this cake for later?

Yes! Let it cool completely, wrap tightly in plastic, and freeze for up to 3 months. Thaw at room temperature or warm slices in the oven before serving.

Is there a dairy-free alternative to milk in this recipe?

Use any unsweetened plant-based milk (almond, oat, or soy) as a 1:1 replacement. The flavor may vary slightly, but the texture will stay similar.

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