In Austria we have a variety of apricots that has gained EU protection in 1996 and and the region it grows in, the Wachau, is a World Heritage site. These apricots or “Marillen” as they are called are exceptionally sweet and juicy with a strong apricot flavour. They are obviously used in cooking and in jams, but the alcoholic beverages like the ‘Marillenschnaps’ or ‘Marillenlikeur’ are very famous as well.
In July, when you drive along the Danube through the Wachau, you will pass one stall after the other selling freshly picked Marillen.
This cake is one of the great Austrian Classics! It’s mostly done with apricots but you can really use any kind of fruit.
- 200 g butter, room temperature
- zest of 1 lemon
- 150 g sugar
- 4 eggs
- 200 g plain flour
- 1 tsp baking powder
- 500 g apricots or other fruit, pitted
Preheat tht oven to 160C.
Beat the butter with the vanilla, the lemon zest, the sugar and the eggs. Add the flour and the baking powder.
Grease a baking tray (30 cm x 18 cm) and spread the dough on it. Place the fruit on top of the dough with the inside upwards and bake for about an hour. Leave it to cool and serve it dusted with icing sugar.
If you have enjoyed this post follow my Blog for more recipes.