Easy going- Grandma Lina’s fruit cake

This cake recipe from Grandma Lina, just makes life easy!

The recipe is based on proportions, rather than quantities, and the recipe is as follows:

Proportion of 1:1 between eggs, flour, butter and sugar

 

To make life even easier, here is what you’ll need for a 20cm x 20cm pan:

ApricotCake-1

  • 100 gr eggs (which is 2 M size eggs)
  • 100 gr sugar (1/2 cup)
  • 100 gr butter- melted
  • 100 gr flour (3/4 cup)
  • sliced apricots, nectarines or plums

Whisk the eggs and sugar until mixture is pale and fluffy. Gently fold in the melted butter . Finally, add the flour and fold it into the mixture just until the batter is unified (don’t over mix) .

ApricotCake-3Transfer the batter to a cake pan covered in baking sheet, then arrange the fruit.

Bake at 180C for 30-40 min until the cake is golden -brown.

ApricotCake-6 ApricotCake-7 Easy- and lovely cake, perfect to accompany coffee.

ApricotCake-8Important- if you are using L size eggs the total eggs weight will be 120gr and thus you will need to change all the other ingredients accordingly, i.e. 120gr sugar, 120gr butter and 120gr flour.

You may flavor the butter when melting it using lavender, vanilla, sage, rosemary etc, it adds a gentle aroma to the cake.

You can keep this cake in the fridge for 2-3 days, but it is so easy to make that you can simply make a fresh one whenever you want!

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