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Apricots Cake

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Adjust Servings:
3 eggs
100 gr sugar
2 spoons honey
5 spoons olive oil
5 spoons milk
200 gr flour
1 bag dessert yeast (PaneAngeli)
10 apricots
1 grated lemon

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Apricots Cake

  • Serves 12
  • Easy




All the scent and color of summer in my Apricot Cake. A bit is enough to relive those days with my cousins who came from Rome to spend  the summer between the green of Soriano countryside and the Monti Cimini …. sweet memories!








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Preheat to 180 degrees.
First of all, whisk the eggs with the sugar until you get a frothy and light mixture.
Add olive oil and milk, whisk always with high speed.
Add grated lemon, flour and sifted yeast. Whisk a few more seconds to mix the mixture.
Add, 3 apricots cut into small pieces and mix well with a spatula.
Pour the dough into a previously buttered and floured pan.
Finally decorate the cake with apricots cut in half and placed on the surface.
Sprinkle with generous sugar and honey.
Bake in a hot static oven at 180 degrees for about 50 minutes, until golden brown.
Obviously 5 minutes more or less, it depends on your oven....always. do the toothpick test, only after the crust has formed on the surface.


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