The apricot cake is a delightful dessert made by incorporating apricots into the batter or placing them on top of the cake before baking.

It can be prepared using both dried and fresh apricots, although fresh ones are typically used as a topping.

The color of apricot skin can vary from yellow to orange, and this can serve as an indicator of the fruit's quality. Generally, it is advisable to avoid apricots with lighter skin tones, as well as those that are bruised or wrinkled.

Ripe apricots have easily removable large kernels, and their skin should be soft and supple, while the flesh should be firm yet not hard.

Apricot cakes can be prepared using a variety of methods, similar to other fruit cakes. Here is a simple recipe for a luscious creamy apricot cake using easily accessible

Ingredients:

85g of low-gluten flour

40g of salad oil

60g of fine sugar (egg white)

40g of milk

5 eggs

a moderate amount of light cream

apricot slices

a moderate amount of chocolate

a moderate amount of dried cranberries

Steps:

1. Separate the egg whites and yolks, placing them in separate clean containers. Beat the egg yolks and add 30 grams of granulated sugar. Mix well.

2. Add milk to the egg yolk mixture and mix thoroughly. Follow by adding salad oil and mix until well combined.

3. Sift in the low-gluten flour and mix until fully incorporated into the batter.

4. In a separate container, add 1/3 of the granulated sugar to the egg whites and beat until the mixture turns white and becomes fine. Gradually add the remaining 2/3 of the sugar, beating each time until combined before adding more.

5. Continue beating the egg whites until they form stiff peaks, with short and upright small sharp corners.

6. Take 1/3 of the beaten egg white mixture and gently fold it into the egg yolk batter using a rubber spatula, incorporating it evenly.

7. Pour the egg yolk mixture into the container containing 2/3 of the beaten egg white batter. Gently fold the mixture together, being cautious not to overmix.

8. Once well mixed, a fine and sticky cake batter should be formed. Transfer the cake batter into a mold.

9. Preheat the oven to 150 degrees Celsius and bake the cake on the middle rack for 45 minutes. After baking, take the cake out of the oven and let it cool on a wire rack.

10. In a large container filled with ice water, whip the light cream with powdered sugar until it reaches a stiff consistency.

11. Cut the chiffon cake into two layers. Spread a layer of cream on one of the cake layers and sprinkle a suitable amount of dried cranberries on top.

12. Place the second cake layer on top and evenly spread the cream on the surface. Use a spatula to attain a flawlessly smooth surface.

13. Grind half of the almond slices into powder and sprinkle it on the buttercream surface. Stick almond slices on both sides and finally, add chocolate decorations.