The sweet and tart apricot is in season in July, however, due to drought, this year’s yield is lower than usual in Hungary. Inspite of that I managed to find luscious, tree-ripened apricots on the market. I just wanted to make a simple, quick dessert that can be enjoyed after a light summer lunch.
Although we Hungarians prefer metric units when baking and cooking are concerned, even so, there are certain recipes that use cup as a unit of measure. Apricot slice is a typical one-bowl dessert, there won’t be a pile of dirty dishes in the kitchen sink after preparing it. The cake’s consistency is ideal, not dry, not terribly sweet, the juicy apricots melt into the batter – it’s fabulously delicious.

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