These Apricot Squares bring together the natural sweetness of fresh apricots with a fluffy, cinnamon-spiced batter. Topped with apricot jam and a sprinkle of pistachios, this light yet flavorful treat is perfect for dessert or a midday snack. The best part? It’s easy to make and feels indulgent without being overly rich.
Essential Ingredients for Your Apricot Squares
- 4/5 fresh apricots, washed, dried, and halved
- 80 g apricot jam
- 150 g all-purpose flour
- 100 g sugar, plus 2 tablespoons for sprinkling on top
- 60 ml seed oil
- 2 large eggs
- 100 ml milk
- 1 sachet of baking powder
- 1 vial of rum flavoring (optional but adds depth)
- Cinnamon to taste
- Chopped pistachios (for texture and crunch)
- Icing sugar for decoration
Whip Up the Perfect Batter for Soft Apricot Squares
- Begin by beating the eggs and 100 g of sugar until the mixture turns light and fluffy, almost like a soft cloud. This will ensure your cake has a delicate texture.
- Slowly add the seed oil, cinnamon, rum flavoring, and milk into the egg mixture. Continue mixing until everything is well incorporated.
- Gradually fold in the flour and baking powder, stirring gently until you have a smooth, lump-free batter.
Layer the Apricot Goodness on Top
- Preheat your oven to 180°C (static mode) and line a 25×30 cm rectangular pan with baking paper.
- Pour the prepared batter into the pan, spreading it evenly across the base.
- Gently spread a layer of apricot jam over the top of the batter. This adds a sweet, fruity flavor that complements the fresh apricots.
- Arrange the halved apricots, cut side up, on top of the jam layer. The apricots will bake into the cake, adding bursts of freshness in every bite.
- Sprinkle the top with 2 tablespoons of granulated sugar for a slight caramelization effect and finish with a handful of chopped pistachios for added crunch and flavor.
Bake to Golden Perfection
- Slide your pan into the preheated oven and bake for about 30 minutes. Keep an eye on the cake, and check if it’s done by inserting a toothpick into the center—if it comes out clean, your squares are ready.
- Once baked, allow the cake to cool completely in the pan before slicing it into squares.
The Final Flourish: Icing Sugar and Serving Suggestions
Before serving, give your Apricot Squares a light dusting of icing sugar for a touch of elegance. These squares are delicious on their own, but if you’re feeling extra indulgent, they pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
Why You’ll Love These Apricot Squares
These squares are a perfect balance of soft, moist cake with fruity apricots and crunchy pistachios. They’re not only easy to make but also offer a guilt-free treat thanks to the natural sweetness of the apricots. Whether you enjoy them as a light dessert or an afternoon snack, they’re sure to hit the spot! 🍑
Apricot Squares Dessert Recipe
These Apricot Squares are a light, soft, and flavorful treat made with fresh apricots, apricot jam, and a hint of cinnamon. With their natural sweetness and a touch of rum flavoring, they’re perfect for a guilt-free snack or dessert. Topped with crunchy pistachios and a dusting of icing sugar, these squares offer a delightful balance of textures and flavors.
Ingredients
For the Apricot Squares
- 4-5 apricots washed, dried, and halved
- 80 g apricot jam
- 150 g flour
- 100 g sugar
- 2 tbsp sugar for sprinkling on the surface
- 60 ml seed oil
- 2 large eggs
- 100 ml milk
- 1 sachet of baking powder
- 1 vial rum flavoring
- cinnamon to taste
- chopped pistachios as needed
- icing sugar for decoration
Instructions
Prepare the Batter
- Beat the eggs and 100 g of sugar together until the mixture becomes light and fluffy.
- Add the seed oil, cinnamon, rum flavoring, and milk. Continue mixing until well combined.
- Gradually incorporate the flour and baking powder into the mixture and stir until smooth.
Assemble the Cake
- Pour the batter into a 25×30 cm rectangular pan lined with baking paper.
- Spread a layer of apricot jam evenly over the surface of the batter.
- Place the halved apricots on top, cut side up.
- Sprinkle the top with 2 tablespoons of granulated sugar and a generous amount of chopped pistachios.
Bake
- Preheat your oven to 180°C (static mode).
- Bake for about 30 minutes, or until the cake is golden and cooked through (check with a toothpick).
Finish and Serve
- Once baked, let the cake cool completely.
- Decorate with a dusting of icing sugar before serving.
Notes
- For a more intense flavor, lightly toast the pistachios before sprinkling them on top.
- This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
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