How To Make Famous Cake of Gilgit Baltistan Apricot Cake at Your Home


Hunza is famous for making such cakes . Dunno much about this cake .13x9-inch baking pan, but note that the baking times will vary.




Ingredients


10 tablespoons butter (softened)
2/3 cup sugar
1 teaspoon vanilla extract (or 1 tablespoon vanilla sugar)
3 large eggs
1/2 tablespoon lemon zest
2 cups all-purpose flour
2 teaspoons double-acting baking powder, or 1 package German backpulver (German baking powder)
1/4 teaspoon salt
1/4 cup buttermilk or sour milk
1 1/2 pounds apricots (about 14 fresh, washed, cut in half, and pitted)
Optional: sweetened whipped cream

Steps to Make It

  • Gather the ingredients.
  • Heat oven to 350 F. Coat pan with cooking spray and set aside.

  • In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar. Beat in eggs, one at a time. Mix in lemon zest.

  • In a separate small bowl, mix together the flour with the baking powder and salt. Beat into the egg mixture. Add the buttermilk and mix well.

  • Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.

  • Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.

  • Serve with sweetened whipped cream, if desired.

TIPS AND TRICKS FOR MAKING THIS APRICOT CAKE

  • This recipe works great with every apricot – even underripe (or overripe) ones! I often bake this cake when I don’t want to eat the apricots I bought.
  • In Germany, this cake is called Aprikosenkuchen and it is often served with a cup of coffee in the afternoon.
  • This cake is super moist because of the pureed fruit in the batter. Make sure to test with a skewer if the cake is done. The skewer should have only a few moist crumbs attached.
  • If you have apricot jam on hand brush 1 tbsp over the apricots after you’ve taken the cake out of the oven for a more intense flavor.
  • I like to dust my cake with powdered sugar before I serve it, especially if the apricots are not as sweet.
  • Instead of apricots, you could also use fresh peaches!
  • You can bake this cake in a regular 9-inch baking pan. To get the cake out of the pan use parchment paper strips to lift it out or use parchment paper rounds with tabs (link below).
  • This cake should be stored in the fridge. Take it out 1/2 hour before serving to come back to room temperature.

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