Ingredients
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500 g Apricot
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Dry Ingredients:
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100 g Brown rice flour
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50 g Almond flour
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25 g Tapioca starch
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25 g Potato starch
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175 g Sugar white
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6 g Psyllium husk (powder)
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2 tsp Baking powder
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1/4 tsp Salt
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Wet Ingredients:
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5 pcs Egg(s)
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175 g Sugar white
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150 g Coconut oil
Directions
This is a classic of Austrian baking. In Vienna, people first wait for the apricot blossoms in the Wachau valley and go to see them. Then they wait for the harvest, and as soon as the first apricots appear, Marillenkuchen season begins. It’s baked at home and for celebrations, and at the Wachau food and wine festival, they bake the longest Marillenkuchen in Austria.
This is a simple cake to make, but it’s beautiful and delicious. The sweet, crumbly dough pairs wonderfully with the tart, fruity taste of the apricots, and the cake itself looks bright and cheerful.
This is a version of the classic cake, but gluten-free and dairy-free.
I highly recommend trying it!
Enjoy your meal!
Recipe for a 26 cm (10 in) baking pan.
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Steps
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1
Done
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Preheat the oven to 180°C (355°F). |
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2
Done
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Thoroughly whisk together all the dry ingredients (except the sugar) and sift them. |
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3
Done
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Separate the egg yolks from the whites. Beat the yolks, softened coconut oil, and sugar with a mixer until light and creamy. In a separate bowl, whip the egg whites to soft peaks. |
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4
Done
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Then gently fold in the egg whites, in parts, with a spatula. First fold in about a third of the whites — you can do this fairly vigorously, as this portion is "sacrificed" just to loosen the dense batter. Fold in the remaining whites in two more additions, gently, using an upward folding motion with the spatula, trying to preserve as many air bubbles as possible. It doesn't need to be perfectly smooth — preserving volume matters more. You should end up with a light, medium-thick batter. |
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5
Done
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Transfer the batter to the baking pan. |
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6
Done
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Bake for about 50–55 minutes at 180°C (355°F). The cake should rise and turn lightly golden. Gluten-free baked goods are always lighter in color than wheat-based ones when baked — that's normal. Check for doneness with a toothpick or matchstick — it should come out dry. |
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7
Done
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As soon as the cake is done, turn off the oven, take it out, and let it cool in the pan on the counter for about 5 minutes. Then remove the cake from the pan and let it cool almost completely — this is important for the starch to stabilize in gluten-free baking. Dust with powdered sugar before serving. |
