-
-
My review
Fresh Apricot-Honey Sponge Cake (Russian Style)
0
UniChefUK
"Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 327Original recipe yields 8 servings (1 - 9 inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
- Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
- Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
- Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
- Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 89 Ratings
-
-
-
-
-
Most helpful positive review
7/1/2007
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more ap...
Most helpful critical review
2/19/2007
Very very sweet and it took ages to cook. Then it fell apart because it was still very wet. Ate the pieces in a bowl with a dollop of yoghurt to cut the sweetness, and that was OK.
Most helpful
Most positive
Least positive
Newest
7/1/2007
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more ap...
12/8/2008
Really really good. I did have trouble with it taking a lot longer to cook than it said. I took it out at the right time and it was not set in the middle. My error, but beware you might have to ...
7/26/2007
I made this using the changes the second reviewer suggested. Everything was GREAT until I tried to remove it from the pan. With some after the fact research next time I would make it in a spri...
2/19/2007
Very very sweet and it took ages to cook. Then it fell apart because it was still very wet. Ate the pieces in a bowl with a dollop of yoghurt to cut the sweetness, and that was OK.
8/7/2008
This is too sweet. I think it needs a larger pan, the spring form pan might be a good idea as I was unable to remove this cake with it breaking apart. M.Kauk, Richmond, CA
8/27/2011
Fresh apricot tang and fluffy sweetness; I did reduce the sugars and it is just on the edge of needing more. My apricots were fully ripe, and to reduce the liquid (trying to preventing complaine...
7/2/2008
Made exactly as written except scaled back to 3 servings (made more) due to only having 4 apricots. I had BLACK VELVET apricots and they ended up tasting very tart- almost like rhubarb. Theref...
6/13/2018
Nice cake. I reduced the sugar a bit, but that's the only change I made to the recipe. I put parchment on the bottom of the pan, and the cake came out easily once I slid a knife around the edg...