Apricot and Nut Cake

10 servings

60 minutes

Apricot and nut cake is a delicate and fragrant pastry that combines the lightness of the dough, the sweetness of apricots, and the crunchy texture of walnuts. This recipe has roots in Russian cuisine, where natural ingredients are traditionally used to create cozy homemade baked goods. Apricots add a pleasant tartness that harmonizes with the rich nutty flavor. The cake is perfect for morning tea or a friendly gathering, and its simplicity makes it accessible even for beginner cooks. The tender texture of the dough is achieved through sour cream, while vanilla sugar adds a subtle, refined aroma. This dessert not only delights with its taste but also fills the home with warmth and coziness.

Energy value per serving

• Calories: 245
• Proteins: 5.5g
• Fats: 9.7g
• Carbohydrates: 34.8g

Ingredients

• Wheat flour: 1 glass
• Sour cream 20%: 2 tbsp
• Sugar: 1 glass
• Chicken egg: 3 pc
• Vanilla sugar: 1 tsp
• Baking powder: 1 tsp
• Walnuts: 100 g
• Canned apricots: 8 pc

Cooking steps

1. Mix all the ingredients for the dough.

   Required ingredients:

   • Wheat flour: 1 glass
   • Sour cream 20%: 2 tablespoons
   • Sugar: 1 glass
   • Chicken egg: 3 pieces
   • Vanilla sugar: 1 teaspoon
   • Baking powder: 1 teaspoon

2. Add chopped nuts (I had walnuts) and diced apricots.

   Required ingredients:

   • Walnuts: 100 g
   • Canned apricots: 8 pieces

3. Transfer to a mold and bake for 45-50 minutes at 150 degrees.