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Apricot and Walnut Cake

17/11/2023

The apricot and walnut cake is a delicious dessert that combines the sweetness and tartness of apricots with the rich flavor and crunchiness of walnuts. Here is the recipe:

Ingredients

  • 200 grams of fresh or dried apricots (if they are dried, they need to be rehydrated in water or fruit juice first)
  • 150 grams of flour
  • 150 grams of sugar
  • 100 grams of coarsely chopped walnuts
  • 3 eggs
  • 100 ml of seed oil or melted butter
  • 1 packet of baking powder
  • A pinch of salt
  • Icing sugar for decorating (optional)

Preparation

  1. Preheat your oven to 180°C (350°F) and grease a cake tin or line it with parchment paper.
  2. If you’re using dried apricots, soak them in warm water or fruit juice until they’re soft, then drain them.
  3. Wash the fresh apricots, remove the stones, and cut them into small pieces.
  4. In a mixing bowl, beat the eggs with the sugar until the mixture is light and fluffy.
  5. Slowly add the oil or melted butter to the egg mixture, continuing to beat.
  6. In another bowl, mix the flour with the baking powder and salt, then gently fold this into the wet ingredients until just combined.
  7. Stir in the chopped apricots and walnuts, making sure they’re evenly distributed throughout the batter.
  8. Pour the batter into the prepared cake tin and smooth the top with a spatula.
  9. Bake in the preheated oven for about 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
  11. Once cooled, dust with icing sugar if desired before serving.

Trivia

This cake has peasant origins and was often made in the summer season when apricots were ripe and abundant. The walnuts add not only flavor and crunchiness but also nutrients like Omega-3, which pair well with the nutritional profile of apricots rich in vitamin A.

For an entirely Italian touch, you can add a bit of limoncello to the dough or a sprinkle of cinnamon. These tweaks will give the cake an even more inviting aroma and a stronger connection to the Italian confectionery tradition.