Photo: David Holifield
Fresh Apricot-Honey Sponge Cake (Russian Style)
11 ingredients
25 min + 50 min
1 - 9 inch cake
openrecipes
"Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!"
Estimated Nutrition (whole recipe, rough)
940
Calories
29g
Protein
29g
Fat
142g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon butter, plus more for pan
- 3 tablespoons bread crumbs
- 10 fresh apricots, pitted and sliced
- 1/3 cup honey
- 3 large eggs, separated
- 1/2 cup white sugar
- 1 cup white sugar
- 2 tablespoons milk
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 cup crushed walnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes