Apricot Cake – Flavorful Summer Dessert

This apricot cake perfectly captures summer in every bite. A soft and moist sponge, delivers a subtle tang, complemented by sweet fresh apricots nestled on top. It’s incredibly easy to make with pantry staples—eggs, flour, sugar, oil—ready in just one mixing bowl. Bake until golden, dust with powdered sugar, and serve it warm or at room temperature. Ideal for cozy afternoons, picnic treats, or light dessert after dinner—this cake brings bright fruit flavor with minimal effort.

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  Put the eggs and sugar in a bowl and beat with a mixer.
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  Add 3 tablespoons oil.
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  Add 4 tablespoons of milk.
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  Add a teaspoon of vanilla essence, then blend for 2-3 minutes.
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  Mix flour with baking powder.
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  Then pour into the mixture.
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  Cut into small slices 4 apricots.
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  Add the chopped apricots to the mixture.
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  Mix with a spoon.
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  Cut the 3 remaining apricots into long slices to decorate the cake.
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  Pour the dough into a 19-20 cm diameter baking pan, place a circle of baking paper underneath, then arrange the apricots on the surface of the dough. Bake in preheated oven at 180 degrees C for 35-40 minutes. You orient yourself by your oven, you can do the toothpick test to check if it’s ready (if after you remove the toothpick it is dry it means it’s ready).
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  The apricot pie is ready.
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  Sprinkle the pie with powdered sugar.
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  Slice and serve. Enjoy!