Maison de Kennedy

Apricot Invisible Cake

🤍🤍🤍🤍🤍 (0/5) Tested by Cass — 1 hr 15 min (plus cooling) · Serves 4

Ingredients

• Fruit
• 1 can Apricot Halves — drained well and sliced thinly (2–3 mm)
• Dry
• 1 cup (120 g) All-Purpose Flour
• 1 t Baking Powder
• 1/4 t Salt
• Wet
• 3 large Eggs
• 1/3 cup (65 g) Sugar
• 1 cup Whole Milk
• 2 T Melted Butter
• 1 t Vanilla Extract

Method

1. Prepare the pan: Line a loaf pan with parchment. Preheat oven to 190°C/375°F.
2. Slice the apricots: Drain well. Slice thinly (2–3 mm) for the invisible-cake texture.
3. Mix the dry: Whisk flour, baking powder, and salt.
4. Make the batter: Beat eggs and sugar until pale. Add milk, melted butter, and vanilla. Fold in dry ingredients until just combined.
5. Combine: Add sliced apricots and toss gently to coat.
6. Fill the pan: Pour into the prepared pan. Press down lightly.
7. Bake: 55–70 minutes until lightly golden.
8. Cool: At least 1 hour before slicing. Chill for best texture.

Notes

• Texture: Apricots create a slightly firmer cake than peaches. Best served chilled.
• See also: Peach Invisible Cake.

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