I’m very happy to finally be back here after a long, unintentional break. I think I’ve mentioned it before, but during summer my creativity absolutely plummets. This year was no different, perhaps even a little bit more so than usual. But, I’m really excited to get back to posting, especially in time for my favorite season of the year! If you follow me on Instagram, you’ve probably already seen that I’ve moved into a new studio since the last time I posted in May. It feels SO good after working from home for many, many years. Hopefully with a studio, I’ll be able to have a bit more separation between work and life, as I feel like I’ve neglected that for a very long time. I also just want a creative space to come to where I can feel inspired!
This is the first recipe video I’ve recorded there, and I can’t wait to share more from this space! I wanted to bake something simple to test the oven and to see how things would go. It’s both challenging and fun to work in a new space, and it takes time to get to know the light. One thing I now know I need is an extension cord, that’s why you don’t see an electric whisk in the video 
But I do recommend you use one!
Simple Apricot Cake
Serves 6-8
Ingredients
Apricot Cake
- 150 g (2/3 cup) softened butter
- 150 g (2/3 cup + 1 tbsp.) granulated sugar
- 1 large egg
- 150 g (approximately 1 cup) all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 75 ml (1/4 cup + 1 tbsp.) milk, at room temp.
- 10-11 fresh, ripe apricots
- Zest from 1/2 small lemon
- 1 tbsp. granulated sugar, to sprinkle
- 1 tbsp. apricot jam
Instructions
- Preheat the oven to 175°C (350°F). Grease and lightly dust a 24 cm (9 inch) springform pan with flour.
- In a large bowl, beat the butter and sugar until light and fluffy, about 4 minutes. Add the egg and beat until combined.
- In a medium bowl, combine the flour, baking powder and salt.
- Add the dry ingredients and milk to the butter mixture in additions, beginning and ending with the dry ingredients. Add the lemon zest and stir until smooth.
- Cut the apricots in half and remove the pits.
- Pour the batter into the prepared pan and place the apricots on top. Sprinkle with 1 tbsp. sugar. Bake for 45-50 minutes or until a cake tester comes out with only a few crumbs on it.
- Leave the cake to cool for 20 minutes, then remove the sides of the pan and brush the cake with apricot jam. Serve with whipped cream or crème chantilly.
