Lemon Cake with Apricot Jam and Coconut Decoration

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This Lemon Cake with Apricot Jam and Coconut Decoration is a light, fluffy, and citrusy dessert that’s perfect for any occasion. The combination of lemon zest and sunflower seed oil creates a moist, aromatic cake base, while the apricot jam and grated coconut on top add a touch of sweetness and texture. This cake is simple to make, yet the result is a delightful treat that pairs beautifully with a cup of tea or coffee.

Preparation, Cook, and Total Times

  • Preparation Time: 15 minutes
  • Cooking Time: 30-35 minutes
  • Total Time: 50 minutes
  • Servings: 8-10 people

Cuisine

This cake draws from European baking traditions, where simple ingredients like eggs, sugar, flour, and fruit jams are used to create a delicious, comforting dessert. The addition of coconut and lemon zest provides a fresh and fragrant twist.

Full List of Ingredients

  • For the Cake:

    • 3 medium eggs
    • Pinch of salt
    • 8 g vanilla sugar or vanillin
    • 150 g sugar
    • Zest of a lemon
    • 120 ml sunflower seed oil
    • 150 ml milk
    • 250 g 00 flour
    • 16 g sweet yeast (baking powder)

  • For the Decoration:

    • Apricot jam
    • Grated coconut

Step-by-Step Cooking Directions

  1. Prepare the Batter
    In a large bowl, beat the 3 eggs with a pinch of salt until frothy and light. Add the vanilla sugar (or vanillin) and regular sugar to the eggs and continue to beat until the mixture becomes light and fluffy.

  2. Add Wet Ingredients
    Stir in the lemon zest, sunflower seed oil, and milk. Mix everything well until fully combined, ensuring a smooth texture.

  3. Add Dry Ingredients
    Gradually add the 00 flour and sweet yeast (baking powder) to the wet mixture. Stir gently until the batter becomes smooth and lump-free.

  4. Preheat the Oven
    Preheat your oven to 180°C (350°F). Grease and flour a baking pan to prevent the cake from sticking.

  5. Pour the Batter into the Pan
    Pour the batter into the prepared baking pan, spreading it evenly.

  6. Bake the Cake
    Bake the cake in the preheated oven for about 30-35 minutes. To test if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

  7. Let the Cake Cool
    Once the cake is baked, remove it from the oven and let it cool slightly in the pan before transferring it to a wire rack to cool completely.

  8. Decorate the Cake
    Once the cake is completely cool, spread a thin layer of apricot jam over the top. Sprinkle the grated coconut generously over the jam to decorate.

  9. Serve
    Slice the cake and serve as a delicious dessert for any occasion.

Nutritional Information (per serving)

  • Calories: 250 kcal
  • Protein: 4 g
  • Fat: 12 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Sugar: 20 g
  • Sodium: 50 mg
  • Cholesterol: 50 mg

The Origins and Popularity of the Recipe

Lemon cakes have long been popular in many countries for their refreshing citrus flavor and light, fluffy texture. Adding apricot jam and coconut brings a touch of sweetness and tropical flair to the cake, making it a perfect treat for afternoon tea or as a light dessert. This cake is simple yet elegant, making it suitable for both casual gatherings and more formal occasions.

Reasons Why You’ll Love This Recipe

  1. Light and Fluffy: The eggs and oil create a light, moist texture, while the baking powder helps the cake rise perfectly.
  2. Refreshing Lemon Flavor: The lemon zest gives the cake a fresh, citrusy flavor that is both aromatic and delicious.
  3. Sweet and Tangy Decoration: The apricot jam adds a sweet, tangy contrast to the soft cake, while the grated coconut provides a lovely texture.
  4. Simple Ingredients: Made with simple pantry staples, this cake is easy to prepare and doesn’t require any special equipment.
  5. Versatile: This cake can be served for breakfast, as a snack, or for dessert, making it a perfect all-around treat.

Health Benefits

  1. Eggs: Eggs are a great source of high-quality protein and contain essential nutrients like vitamin B12 and riboflavin.
  2. Lemon: Rich in vitamin C, lemons support immune health and provide antioxidants.
  3. Coconut: Coconut adds a healthy fat component, providing fiber and supporting heart health.
  4. Milk: A source of calcium and vitamin D, milk supports bone health.

Serving Suggestions

  1. With Whipped Cream: Serve the cake with a dollop of fresh whipped cream for an extra indulgent treat.
  2. With Ice Cream: A scoop of vanilla or coconut ice cream pairs perfectly with this cake, especially on warm days.
  3. With Fresh Berries: Add some fresh berries on the side for a burst of flavor and a fresh contrast to the sweetness of the cake.
  4. As a Breakfast Cake: This cake is light enough to enjoy for breakfast with a cup of tea or coffee.

Cooking Tips

  1. Don’t Overmix the Batter: When adding the dry ingredients, mix until just combined to avoid overworking the batter, which can lead to a dense cake.
  2. Ensure Even Baking: If you’re using a dark-colored pan, reduce the baking temperature by 5-10°C to avoid over-browning.
  3. Room Temperature Ingredients: Ensure that the eggs, milk, and oil are at room temperature for better mixing and texture.
  4. Test the Cake Early: Check the cake a few minutes before the recommended baking time to prevent overbaking. The cake should spring back when touched lightly.

Variations to Try

  1. Berry Lemon Cake: Add fresh or frozen berries such as blueberries or raspberries to the batter for an extra burst of flavor.
  2. Almonds: Top the cake with sliced almonds for added crunch and flavor.
  3. Vegan Version: Substitute eggs with flax eggs and use plant-based milk and oil for a vegan-friendly option.
  4. Gluten-Free Version: Use a gluten-free flour blend in place of the regular flour for a gluten-free treat.

Conclusion

This Lemon Cake with Apricot Jam and Coconut Decoration is a delicious and easy-to-make dessert that will surely delight your family and friends. The bright citrusy flavor, combined with the sweetness of apricot jam and the texture of coconut, makes it a perfect cake for any occasion. Whether you’re serving it for a special gathering or just enjoying a slice with tea, this cake will be a hit every time.

10 Comprehensive FAQ Section

  1. Can I use a different fruit jam?
    Yes, you can use any fruit jam such as raspberry, strawberry, or peach to change the flavor profile of the cake.

  2. Can I make this cake ahead of time?
    Yes, you can make the cake a day or two ahead and store it in an airtight container at room temperature.

  3. Can I freeze this cake?
    Yes, you can freeze the cake without the topping. Wrap it tightly in plastic wrap and foil before freezing. Thaw at room temperature before serving.

  4. How do I store leftovers?
    Store the leftover cake in an airtight container at room temperature for up to 3 days.

  5. Can I use a different type of flour?
    You can use cake flour or whole wheat flour, though the texture may be slightly different.

  6. Can I add nuts to the cake?
    Yes, you can add chopped nuts like walnuts, pecans, or almonds to the batter for added crunch.

  7. How do I know when the cake is done?
    Insert a toothpick into the center of the cake. If it comes out clean, the cake is done.

  8. Can I use powdered sugar instead of regular sugar?
    Yes, powdered sugar can be used, but it might alter the texture of the cake slightly.

  9. How can I make this cake more moist?
    Adding a bit of yogurt or sour cream to the batter can make the cake more moist.

  10. Can I make this cake without the coconut?
    Yes, you can skip the coconut if you prefer, or substitute it with finely chopped nuts for a different texture.

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