Fresh Apricot Honey Sponge Cake Russian Style
Indulge in the rustic charm of a *Fresh Apricot Honey Sponge Cake - Russian Style*, a light and airy dessert that perfectly balances sweetness with the natural tartness of ripe apricots. This traditional Russian recipe is a celebration of wholesome ingredients, combining fluffy, honey-kissed sponge layers with juicy apricot halves baked right into the batter. The subtle flavor of vanilla enhances the sponge's delicate texture, while a dusting of powdered sugar adds an elegant finish. Perfectly golden and full of fruity goodness, this cake is easy to prepare, requiring just 20 minutes of prep time, and pairs beautifully with tea or coffee. Make this delightful apricot cake for a family gathering or cozy afternoon treat, and savor each bite of this timeless comfort dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces fresh apricots
- 200 grams all-purpose flour
- 150 grams granulated sugar
- 4 large eggs
- 50 grams honey
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 10 grams unsalted butter (for greasing the pan)
- 10 grams powdered sugar (for dusting)
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch round cake pan with unsalted butter and line the bottom with parchment paper.
Wash the fresh apricots, cut them in half, and remove the pits. Set aside.
In a large mixing bowl, beat the eggs and granulated sugar using a hand or stand mixer for about 5-7 minutes until the mixture becomes thick, pale, and triples in volume.
Warm the honey slightly (if solidified) and gently fold it into the egg mixture using a rubber spatula. Add the vanilla extract and mix lightly.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture in thirds, being careful not to deflate the batter.
Pour half of the batter into the prepared cake pan. Arrange the apricot halves, cut side down, over the batter evenly. Pour the remaining batter over the apricots to cover them.
Bake in the preheated oven for 30-35 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, dust the top with powdered sugar for decoration.
Serve the cake sliced, with a cup of tea or coffee. Enjoy this Russian-style treat!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 1922 mg | 84% | |
| Total Carbohydrate | 389.0 g | 141% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 228.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 181 mg | 14% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
