This vegan take on a traditional Austrian apricot 'sheet cake' (a flat sponge cake baked on a sheet rather than in a tin) features double apricot power: Apricots on top as well as blended into the batter!
Use a blender or food processor to make the apricot puree out of destoned apricots.
Whisk together apricot puree, sugar and oil in a mixing bowl.
Add and gently whisk in the sparkling water.
Mix the baking powder into the flour.
Whisk together the flour mix and the wet puree mix to form a smooth batter.
Add a splash more water if the batter seems a bit too thick to spread.
Preheat the oven to 180°C on fan (350°F, gas mark 4-5).
Destone and halve the apricots to go on top. For large apricots, cut them into quarters.
On a large baking sheet (12 x 16 inch, 30 x 40 cm) lined with greaseproof paper, spread out the batter into a uniform layer, covering the whole sheet.
Lay the top of the cake with rows of halved or quartered apricots. Gently press down bigger pieces.
Bake for 25 - 30 min.
Check the cake after 25 minutes. The cake is done when it has browned a bit, the apricots are soft and juicy and a cake needle stuck in the batter beween the fruits comes out clean.
Fresh out of the oven, sprinkle the cake generously with icing sugar. It will melt on the moist fruit.
Size of ApricotsThe Austrian variety of apricots ‘Wachauer Marille’ we use are smaller than most others. You might want to cut larger apricots into quarters for the topping and adapt the number to suit you.Storage and FreezingCut into pieces and store in a cool place in an airtight container for up to 3 days.This apricot cake freezes well, so that you can enjoy it all year round. Freeze the pieces of cake in layers with baking paper between them so they don't stick together. We like to defrost the cake on a tray in the oven at around 150C until the apricots are juicy and the cake is just starting to brown up again.