Soft apricot and fishing cake

An ultra-soft and fast cake to prepare with seasonal fruit, ideal for snack or breakfast.

This recipe was made the first time in the first time and then redone to get the right proportions of ingredients before offering it. Why is you going fast? Because it is exactly this recipe comes from there, the gastronomic critic which I do not lose a crumb François-Régis Gaudry had shared a soft cake with apricots some time ago, an ideal recipe for the holidays or the pressed pastry chefs since he suggested putting all the ingredients together, mixing them roughly before adding the apricot mumps. That’s it. Quickly prepared, quickly cooked, quickly tasted. And this dessert reminds me so much the cake overturned to the apricots that my mom made to me when I was a child to taste him. I have to ask him for the recipe.

So there you go, some information about the recipe

It’s a quick recipe Where we pour all the ingredients into a bowl, we roughly mix them. It does not matter if the dough is not completely homogeneous. We are not trying to whiten eggs with sugar as often in cakes, nor sift the flour, or to obtain a perfectly smooth paste.
For fruits : I offer an apricot and fishing mixture, but you can vary. Fishing or nectarine, white or yellow. Apricot and fishing or only one of the two … even plums.
Sugar : I use almost only with brown sugar now but you can replace with white sugar. If your fruits are very sweet, you can reduce the amount of sugar.
Flour : Here a semi-complete t80 flour that I prefer but I tested this recipe with white flour (T45 or T55) and it works very well.
Butter at room temperature is important because here we roughly mix all the ingredients. If you use a cold butter you will need a robot.

Ultra soft but also quite rich, I admit that I put less and less butter in my cakes, for the benefit of olive oil as for example in my red grove and blackcreming yogurt cake. But what is it good for it.