Oh, my goodness, what a busy week! Between 4th of July and then my daughter’s 4th birthday and party on Saturday, swimming almost every day, and cleaning up from the party, I even had to take a break from my Facebook page. Things are starting to get back on track now. Good thing I have another great guest today, Katherin from Ginger, Lemon and Spice. She’s sharing a great summer dessert with you all today. I hope you enjoy it, and that your summer is going as well as mine Now, let me introduce Katherin.
Hey there readers of Rants From My Crazy Kitchen!
I am Kathrin, a 26 year old german girl that loves cooking, baking and taking pictures of all of it On my blog Ginger, Lemon & Spice (http://gingerlemonandspice.com) I write about things I liked that came out of my kitchen from all over the world! I like experimenting and travelling to different countries a lot. As I am very passionate it is not rare that I lose my heart to those places and people and indulge in memories at home and try to recreate the dishes I have eaten. Also it is important to me to get more and more people back ‘to the roots’ and to encourage them to cook and bake by their own and show that this is not as difficult to manage as they (maybe) thought!
Most of the time it makes almost no difference on how long it takes to prepare a processed meal in comparison to one self cooked. But the feeling of having done it on ones own and the great taste will be fulfilling And that’s a great feeling!!
The recipe I have for you today is one for an Easy Low Fat Apricot Cake. This cake is very easy and quick to make, it looks beautiful and rustic and the taste is light and fluffy! Give it a go yourselves and you’ll see
Easy Low Fat Apricot cake
850g (1.8 lb) of fruit (canned or fresh apricots or peaches, I used homemade canned peaches)
pinch of salt
6 tablespoons lukewarm water
100g (1/2 cup) sugar
1 teaspoon lemon zest
150g (1 1/4 cups) flour
1 teaspoon baking powder
1 tablespoon powdered sugar
1. Prepare the fruit: Drain with sieve if it’s canned, or wash, peel and cut in big chunks if fresh. Preheat oven to 180° C (350° F). Prepare a springform (26cm in diameter) pan with baking paper. Just place the pan on a sheet of baking paper, circle around the bottom and cut it out. Butter the pan and place the circle of baking paper on the bottom.
2. Separate the eggs into two different bowls. The bowl with the egg whites has to be completely clean and fat free otherwise the whites won’t get stiff! Beat the egg whites with the salt and an electric mixer until they form stiff peaks.
3. Then beat the yolks with the sugar until creamy. You don’t have to clean up your beaters if you do it in that order! Add the water and whisk on very slow speed.
4. Add lemon zest, flour and baking powder and mix well. Then add the egg whites and whisk carefully per hand. Don’t overmix!! It should just be incorporated!!
5. Pour the batter into the pan and distribute the fruit on top. Bake for 25 minutes.
6. Let the cake cool for 10 minutes then remove the pan and sprinkle with powdered sugar. Let cool completely and enjoy!!
Note: I used my mom’s springform pan and hers is 28cm in diameter. Because that’s a little bigger I had 4 eggs and adjusted the rest of the ingredients accordingly!