Le Quaron: Apricot Cake

apricots.jpg

Le Quaron:
Serves 4-6 people
– 1/2 cup flour
– 1 packet baking powder
– 3 eggs
– 1/2 sugar
– 1/3 cup oil
– 1 glass of milk
– 8-10 apricots
– 1 packet vanilla sugar
– butter (optional)

Preheat the oven to 350°F.
Mix the different ingredients in the order above, except for the apricots and vanilla sugar. Pour into a well-greased baking pan. Halve the apricots and put them on the cake mixture. Bake for 20 minutes.
Now sprinkle the cake with the vanilla sugar (and dots of butter) and bake for another 15 minutes.

A very light cake which is probably fine with peaches too.

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20 thoughts on “Le Quaron: Apricot Cake

  1. Oh, sounds delicious. I bet one could use oat milk (or almond milk) and make it pareve.

    I don’t suppose you took the photo? Rich. One really wants to touch.

    The apricots just go on top? Not mixed inside?

    • I am sure oat or almond milk is fine.
      Concerning the apricots, I just pushed them gently into the mixture but didn’t mix them.
      Another advantage of this recipe is that it is very quick.

  2. My favorite kind of recipe – easy and delicious!

    As I was reading it, I was thinking along the same lines as Leora – namely, how to make it pareve. I wonder if fruit juice – maybe mango or orange or something like that – would work?

  3. My mother used to make something like this every summer. While the soy/almond/rice/oat milk version should work seamlessly, think how luscious this would taste made with dairy milk, and butter instead of oil. A piece of this for breakfast with some milky coffee, mmmmmm!

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  7. I just made a blueberry cake that is similar to this, and now I want to try your recipe, but with some cherries I have.
    Is the glass of milk equal to 8 ounces (16 Tbl.) or is it more like 6 ounces (12 Tbl.)?

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