Apricot mini cakes

Ingredients 18 mini cakes:

75 g. of flour

150 g. of potato starch

150 g. of butter

175 g. of sugar

3 eggs

½ kg. of apricot

1 teaspoon of vanilla extract

10 g.of baking powder

granulated sugar to decorate



Washed, pitted apricots and let them dry. In a bowl, mix the butter with the sugar, vanilla and eggs until the mixture is foamy. Then add flour, starch, baking powder and continue to work until the dough is soft.

Grease the molds and lining the inside with the cups. On the bottom of each mold place a half apricot, cover with the dough and sprinkle with granulated sugar. Complete all the molds in this way, then place in the oven at 80 ° C and cook for about 35 minutes.

After this time, check that small cakes are thoroughly cooked, then let stand 5 minutes in the oven and then remove.

Decorate the cake with an half apricot cut into wedges and serve cold.

Preparation time: 1 hours, 0 minutes, 0 seconds

Seasonal recipes

Neapolitan Pastiera

The typical Easter sweet of Neapolitan tradition, to be prepared preferably on Thursday or Friday before Easter is a delight unique and indispensable to honor this holiday.
>> preparation <<


The tortano (also called "casatiello" salty) is a rustic traditional dish of Campania; The first taste is for Easter Sunday but the second is all for the Easter Monday and the related trip out ..
>> preparation <<

Tortelloni (Ravioli) Primavera

The secret of this dish, typically Maremma and cottage cheese, which must be absolutely fresh.
>> preparation <<
Back To Top