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APRICOT CAKE

“Marillenfleck” (something like Apricot Patch) is a very simple recipe that has a long tradition in our family. There are many variations of this Austrian "Mehlspeise" (pastry), but ours is of course the one and only. We adapted the family recipe to make it vegan, using the yeast dough from our cinnamon buns as the base. Believe us when we say it really doesn’t get much easier than this!



For a small baking tray (quarter size)

2 cups all purpose flour ½ package (3.5g) dry yeast or ¼ yeast cube (12g) ¼ cup sugar ¼ tsp salt ⅛ cup vegan butter ½ cup plant milk

26 oz apricots

2 tbsp sugar


Bring milk and butter to room temperature. Combine flour, yeast, sugar and salt. Add milk and butter and knead in a stand mixer for 8-12 minutes. Cover the dough and let it rest for at least an hour. Preheat the oven to 180°C (350°F). When the dough has risen, knead again briefly and roll out with a dough roller or stretch into shape (similar to pizza dough). Core the apricots, quarter them and cover the dough closely with them. Sprinkle with the sugar and place in the oven. Bake for 30-40 minutes until the dough is golden brown around the edges and the apricots look lightly toasted. Let cool briefly, cut into pieces and serve.


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