Apricot Sheet Cake with Crumble

As harvesting time is in full swing, I cannot help but bake and cook even with the big heat outside.

Today, I saw nice apricots at one of my “go-to” veggie and fruit shops and thought I could try something new.

We’re invited for dinner tonight, so this may make a nice dessert.

Ingredients for a 20×35 cm baking sheet:

4 large eggs

200gr caster sugar

150gr butter in cubes

200 gr flour (all purpose)

1/2 lemon, zest only

1tbl spoon vanilla sugar

8gr baking powder

1kg apricots, washed and cut in 1/8

For the crumble:

100gr flour

65gr caster sugar

65gr butter in cubes

Plus icing sugar for the finishing touches

For the dough, blend the sugar, vanilla sugar, zest and butter for 10 minutes with a hand mixer.

Separate the eggs, add the egg yolks to the sugar/butter mix. Blend well.
With clean beaters, beat the egg whites until stiff peaks form.

Add the baking powder to the flour.

Now alternatively add flour and egg white to the mix, stirring very gently until you get a creamy texture batter

Heat the oven to 180c.

Line the baking tray with baking paper. Pour the batter into the tray and spread it out evenly.

Now spread the sliced apricots on the batter.

Mix the flour, sugar and butter with your hands until you get a crumbly texture. Spread the crumble over the apricots.

Bake in the oven for 30-40 minutes at 180c

Let cool off and cover with icing sugar. Cut in pieces of the size you like them. Can be enjoyed as is or with a blob of softly whipped cream.

PS: as I had a spoonful of Mascarpone and whipped cream left from another dessert, I added those to the batter. Not a must but makes it extra moist.

PPS: the other dessert is a peach semifreddo. Same recipe as my melon semifreddo. Substitute melon with 1kg sweetest peaches.

Granola – home made

I know, I know..every blogger eventually posts a recipe for home-made granola….I do it too, before the hype is over. Actually, this is another test for spoiling future guests. So bear with me…

200 g rolled oats (me, a mix of typical swiss oats)
100 g mixed seeds (sunflower, pumkin seeds, sesame and whatever else you fancy)
100 g mixed nuts, coarsly chopped with a knife, not in a blender!
35 g coconut oil
35 g honey (me: lavender honey)
Spices such as vanilla, cinnamon and ginger
50 g dried mixed berries (cranberries, cherries, blueberries)
50 g dried apricots
I did not use any additional sugar!


Heat the oven to 150c and prepare a baking tray, covering it with a baking sheet

In a bowl, mix the oats, seeds and nuts and stir well.
In case the oil and the honey are not liquid, melt the two ingredients together in a pan, let cool off for a few minutes and then add to the dry mix and stir until the dry mix is fully moist.

Add the spices and mix well again. Now place the granola mix on the baking tray, distribute it well. Put in the oven for 40-45 minutes, gently stirring every 15 minutes until the granola is golden brown and dry. I did reduce the heat to 100 c after 25 minutes as it became quickly golden brown, but not dry. Every oven is different, I suggest you watch it closely and adapt temperatures if needed.
Meanwhile chop the dry fruits and once the granola is done, stir it under the hot granola.

Now let completely cool off before transferring into jars.