Strawberry and apricot summer cake

Strawberry and apricot summer cake

Total: 50 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 307 kcal
, Fat: 11 g
, Carbohydrate: 47 g
, Protein: 4 g
This cake is summer on a plate! A vegan sponge cake with juicy strawberries and aromatic apricots! I love this summery combination and the simplicity of this cake. It is primarily based on simple ingredients that can be found in any kitchen. This cake is also ideal for enjoying on a picnic or as an afternoon snack in the office.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake batter

100 g margarine, cut into pieces, soft
150 g sugar
1 parcel vanilla sugar
1 pinch salt
2 dl oat drink
250 g light spelt flour
20 g Maizena cornflour
½ tsp baking powder
½ tsp sodium bicarbonate
4 apricots, halved and sliced
100 g strawberries, quartered

Bake

icing sugar, to dust
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Utensils

One rectangular tin (approx. 20 x 30 cm), greased or lined with baking paper.

How it's done

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Cake batter

Whisk the margarine, sugar, vanilla sugar and salt in a bowl. Whisk in the oat drink. Combine the flour, cornflour, baking powder and bicarbonate of soda, add, mix to form a smooth batter. Transfer the cake batter to the prepared tin, arrange the fruit on top.

Bake

Approx. 30 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack, cut into slices.

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