Apricot Poppy Seed Cake
Bonjour et Bienvenue. Welcome to the very first recipe on my Blog.
“Baking With Nessa” could not start without paying tribute to one of my favorite baker and person Marion from France (Novice en Cuisine).
I found Marion’s blog a couple of years ago when I got my first Guy Demarle bakeware. I soon realized, we had a lot in common including our unconditional love for Flexipan®.
Like me, she is also an Independent Consultant for Guy Demarle. Don’t hesitate to reach out to her if you are based in Europe, she is Fantastic!
This is her Apricot Poppy Seed Recipe, and you are not ready for it!
Bon Appétit!
Apricot Poppy Seed Cake
A seasonal dessert perfect to impress your guests dining at your patio table. Or simply, a cake which will create fond memories during your picnics this Summer.
Ingredients
- 5 apricots
- 3.5 oz (100 g) salted butter (melted)
- 3 oz (85 g) light brown sugar
- 3 eggs
- 5.25 oz (150 g) flour (sifted)
- 1.5 tsp (6 g) baking powder
- 2 tbsp poppy seeds
Instructions
- Preheat oven at 350F/180C.
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- Wash all 5 apricots. Set 2 aside (For decoration later). Then, remove the seeds from the remaining 3 and mix the apricots in a blender. Set aside.
- Separate egg yolks from egg whites.
- In a mixing bowl, whisk together melted butter and light brown sugar. Whisk in the egg yolks. And slowly, add flour and baking powder. Then, add the blended apricots and poppy seeds.
- Whip the egg whites until stiff peaks. Then, using a spatula carefully fold it into your preparation. Set aside.
- Cut the remaining 2 apricots in 10-12 slices each. And place them at the bottom of the Flexipan®.
- Using a mini ladle, pour over the sliced abricots your batter.
- Bake for 60 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 40min)
- Once your cake is out of the oven, let it completely cool down before unmolding. I like to put mine in the refrigerator. Then, Serve and Enjoy!
YouTube Video
Photos
1. Béa “C’est un très bon gâteau que je sers au petit déjeuner. Dans une période chasse aux kilos, je n’ai pas suivi la recette à la lettre, souhaitant un gâteau plus léger. J’ai donc diminué la quantité de sucre et remplacé une partie de la matière grasse par du yaourt à la grecque”. (June 2023)
2. Jackie “Beaucoup de saveurs et très original”. (July 2023)
3. Delphine – “Un nouveau gâteau au bon goût d’abricots. J’ai trouvé le mélange avec les graines de pavot original, cela change et c’est très agréable. La texture ressemble un peu à flan épais”. (July 2023)
Nutrition
Serving: 1g | Calories: 324kcal | Carbohydrates: 37g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 261mg | Potassium: 173mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1094IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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Love Nessa’s apricot poppyseed cake ! Thank you ❤️
I do know it is your Favorite ah!