This traditional Romanian recipe is originally made with apricot jam, but for a fresh and fruity twist, we incorporate fresh apricots directly into the cake. The result is a moist, nutty, and slightly tangy dessert that highlights the natural sweetness of apricots.
Ingredients:
325 g all-purpose flour
100 g coarsely chopped walnuts
175 g margarine
1 packet vanilla sugar
A pinch of salt
A pinch of nutmeg
A pinch of baking powder
50 ml sparkling water
125 g granulated sugar
Juice of 1 lemon
1 jar apricot preserves (300–350 g)
100 g coarsely chopped walnuts (for topping)
10 fresh apricots, washed, pitted, and diced into small cubes
Preparation:
Cream the margarine with sugar, vanilla sugar, salt, nutmeg, and baking powder until smooth and fluffy.
Add lemon juice, 100 g of chopped walnuts, and sparkling water. Mix well.
Gradually add the flour and knead into a smooth dough.
Divide the dough: Take one-fifth of the dough and set it aside. Mix this portion with 3–4 tablespoons of flour to make it firmer for grating later.
Preheat your oven to 180°C (356°F).
Prepare the base: Press the remaining larger portion of dough into a greased baking form (or a square baking frame) smoothing it out evenly.
Spread the apricot preserves evenly over the dough.
Distribute the diced fresh apricots evenly over the preserves.
Sprinkle the chopped walnuts over the apricots.
Grate the reserved dough over the top using a coarse grater, creating a crumbly layer.
Bake for about 30–35 minutes, or until the top is golden brown and dry.
Remove from oven, cool, and cut into pieces.
Enjoy this fruity, nutty Romanian dessert with a fresh apricot twist!