Apricot Cake with Grated Dough – A Homemade Buttery Cake Recipe
Apricot cake with buttery grated dough, fresh apricots, and sliced almonds. A simple homemade dessert that’s perfect for apricot season.
Apricot Cake with Grated Dough
Course: DessertCuisine: RomanianDifficulty: Easy12
servings1
hour30
minutes45
minutes320
kcal2
hours15
minutesLet’s make another classic cake that brings back childhood memories. For me, grated dough cake is one of those simple homemade recipes my mother used to bake with everyday ingredients, filling the house with an unforgettable aroma.
This time, I took advantage of apricot season and swapped the usual jam filling for a quick homemade one made with ripe, juicy apricots. I cooked the fruit just long enough to soften it while keeping a lovely texture, so every slice is filled with sweet, fragrant pieces of apricot.
For the dough, I used a little trick I’ve relied on ever since I started baking—one I learned from my mother. I combined butter with a small amount of rendered pork fat, which doesn’t change the flavor but gives the pastry an incredibly tender, melt-in-your-mouth texture.
The result is a delicious homemade apricot cake with a buttery grated crust and a fruity filling that’s perfect for sharing with family and friends. Let me show you just how easy it is to make!
Ingredients
- (for a 20 × 24 cm / 8 × 9.5 inch baking pan)
- For the dough
280 g all-purpose flour
100 g cold butter, cut into cubes
40 g cold pork fat (lard)
80 g powdered sugar
2 small eggs
1 tsp baking powder
1 pinch of salt
Finely grated zest of 1/2 lemon
1 tsp vanilla extract
- For the filling
800 g ripe apricots
100–120 g sugar (depending on how sweet the apricots are)
1 tbsp lemon juice
- For the topping
25–30 g sliced almonds
Powdered sugar, for serving (optional)
Preparation method
- The combination of butter and a small amount of rendered pork fat gives the dough an exceptionally tender, crumbly texture. If fresh apricots aren’t in season, you can replace them with a thick apricot jam or use other seasonal fruits instead.
- Start by preparing the filling. Wash the apricots, remove the pits, and cut them into bite-sized pieces. Place them in a skillet with the sugar and lemon juice, then cook over medium heat for 20–25 minutes, until the fruit softens and the mixture thickens slightly.
- Stir occasionally until the fruit softens and the mixture reaches a jam-like consistency. It doesn’t need to be very thick, as it will continue to set while baking. Let the filling cool completely before using it.
- For the dough, place the flour, powdered sugar, baking powder, and salt in the bowl of a stand mixer. Add the cold butter and cold rendered pork fat, then mix briefly until the mixture resembles coarse crumbs. Add the eggs, vanilla extract, and grated lemon zest, then mix just until the dough comes together. Be careful not to overwork it, as this helps keep the pastry tender.
- Wrap the dough in plastic wrap and refrigerate it for about 1 hour. Then divide it into two portions. Use about two-thirds of the dough for the base of the cake, and reserve the remaining third for the grated topping.
- Line the baking pan with parchment paper and press the chilled dough evenly into the bottom of the pan. If needed, gently flatten it with your fingertips, then prick it all over with a fork. Spread the cooled apricot filling evenly over the dough.
- Grate the remaining dough using the large holes of a box grater, distributing it as evenly as possible over the apricot filling. Sprinkle the sliced almonds on top.
Bake the cake in a preheated oven at 175°C (350°F) using top and bottom heat for 35–40 minutes, or until the pastry is beautifully golden and the almonds are lightly toasted. - Remove the cake from the oven and let it cool completely before slicing. If desired, dust it with powdered sugar just before serving. It’s perfect with a cup of coffee, tea, or a glass of cold milk.
- Grated apricot cake is one of those recipes I look forward to making every summer, combining the comforting flavors of childhood with the sweetness of seasonal fruit. If you give it a try, I’d love to hear whether you made it with homemade apricot filling or decided to use your favorite seasonal fruits instead.
