Marillenkuchen: Austrian Apricot Cake

Last weekend, Italy won the Eurovision Song Contest with the rock song ‘Zitti e buoni’, performed by Måneskin. This was Italy’s third victory in the contest, following their wins in 1964 and 1990. Neighbouring Austria, however, did not do as well, even failing to qualify to the final. Nonetheless, when I received an invitation to attend a Eurovision party hosted by a friend of mine, I decided to bake an Austrian dessert called marillenkuchen (apricot cake, in German). Not only because apricots are currently in season, but also because my friend had loved another apricot cake I’d previously baked.

I am not sure why, but apricots are rather prominent in Austrian patisserie. In fact, I don’t think I’d ever tried an apricot cake, before I had marillenkuchen in Vienna. The same goes for apricot liqueur. When I last visited the Austrian capital, a couple of years ago, I even bought a bottle of Bailoni Marillenlikor (Apricot Liqueur), which came in handy last weekend. I am glad to say that my marillenkuchen was nothing short of success. Not only it reminded me of those renowned Viennese coffee-houses, but it also got douze points from everyone at the party.

Here’s the recipe I used (as usual, I substituted sugar with honey):

Ingredients:

1/2 cup honey
125 grams butter
4 eggs, separated
1/2 cup water
30 ml apricot liqueur (or schnapps)
1 tsp vanilla
270 grams flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
Zest from 1 orange
1 pinch of salt
6 apricots
Chopped almonds
Cinnamon to sprinkle the cake

Method:

Beat the honey and butter together.
Separate the eggs.
Add the egg yolks into the honey and butter mixture, and beat.
Add the water, apricot liqueur and vanilla.

In a second bowl, mix the flour, baking powder, baking soda, cinnamon and orange zest.
Add the second (dry) mixture into the first (wet) mixture, and mix further.

In a third bowl, beat the egg whites, together with a pinch of salt, until they form soft peaks.
Gradually fold the egg whites into the mixture.

Transfer the mixture into a baking dish lined with baking paper.
Rinse the apricots and cut them into halves. Remove the stones.
Place the apricot halves on top of the mixture (do not press them into the mixture, as the cake will rise around the apricots anyway).
Spread chopped almonds and sprinkle with cinnamon.
Bake in a pre-heated oven (at 170°C, fan) for 40 minutes.

Buon appetito!

Further reading

If you’ve worked out an appetite for Austria, check out my posts:

Vienna: Music, Psychotherapy & Coffee

Vienna: Search for Meaning & the Mozart Effect

6 Classical Music Festivals in Burgenland, Austria

Alex

(the soon-to-be-Traveling-again-Psychiatrist)