Aug 9, 20212 min read

Apricot Meringue Cake

A cake with three colors and three textures. The meringue is soft with a crispy exterior while the cake is moist and buttery, with bursts of apricot flavor in every bite.

What I love about this cake is the variety of fruits you can choose for this recipe, depending on the season. Peaches bring a wonderful flavour and blueberries are a good choice as well. As fall comes, plums, apples and pears make the perfect combinations.

This cake is topped with a sturdy meringue, whipped to stiff peaks and toasted in the oven to ensure a cake that won’t weep or become soggy.

This apricot meringue cake is one of the best desserts.The flavor is absolutely wonderful and everyone in the family is delighted every time I make it.

Prep time: 20 min Cook time: 50 min

Total time: 1h and 10 min

Servings: 8-10

Ingredients

For the Batter

12 apricots, pitted and halved
113g (4 oz) butter, at room temperature
150g (3/4 cup; 5.3 oz) caster sugar
4 egg yolks
60g (1/4 cup; 2.10 oz) sour cream
1 lemon, grated zest
1 tsp vanilla extract
2 1/2 tsp baking powder
pinch of salt
250g (1 1/2 cups; 9 oz) flour

For the Meringue

4 egg whites
150g (3/4 cup; 5 oz) sugar

Method

1. Preheat the oven to 180°C (350°F). Butter a 26 cm (10-inch) springform pan (with a removable base), and line the bottom with parchment paper.

Prepare the Cake Batter

2. Combine flour, baking powder and salt into a medium bowl.

3. In another bowl cream together butter and sugar until well mixed. Beat in the egg yolks, one at a time. Add sour cream, lemon zest and vanilla extract. Stir in flour mixture and mix until well combined.

4. Pour the batter into the prepared pan and arrange the apricots on top. Bake for 30 minutes, until toothpick inserted into the center comes out clean.

Prepare the Meringue

5. Using a mixer, whip the egg whites until foamy. Gradually add the sugar, continuously whipping, until it holds very stiff peaks.

6. Remove the pan from the oven and add whipped egg whites on top of the cake. Bake for another 15-20 minutes, until golden brown.

To Serve

7. Run a sharp knife completely around the inside edge of the pan. Carefully transfer the cake into a serving plate. Let it cool slightly at room temperature before serving.