You know my passion for cakes… and this one is surely my favorite. Simple in appearance, but everything is in the detail: a purée of ripe apricots, a touch of grapeseed oil for moistness, and after baking, a syrup infused with meadowsweet and apricot. On top, a milk chocolate glaze and a few bits of dried apricot. A concentration of summer in every bite.
8 people
Prep time 25min
Cooking time 45min
ingredients
240g Apricot purée
120g Sugar
2 Eggs
150g Flour
5g Baking powder
3g Salt
35g Grapeseed oil
40g Softened butter (beurre pommade)
Preparation
Preheat the oven to 170°C.
Mix the apricot purée with the sugar and the whole eggs. Gradually incorporate the flour, then the baking powder and the salt. Finally, stir in the grapeseed oil. Mix well. Line the mold, then pour the cake batter inside. To ensure even baking, pipe a line of softened butter all along the center of the cake.
Bake in the oven for 45 minutes. Check if it is done with the tip of a knife.
By Jean Sulpice
Chef, two Michelin stars
Updated on 16/03/2026
