This is one of my favorite cakes because you can eat it just the way it is or you can use your imagination and take it to the next level of yumminess adding some vanilla cream or ice cream or even some almond or pistachio cream on top of it. The juicy sweet and sour taste of the apricots with their special flavor matches perfect with the sweet and bitter taste of caramelized sugar.

You need to butter the inside of a 10×2.5inches round springform. Cover the butter with a generous sugar layer, about one finger thick and add 10 shredded apricots on the sugar layer. It means you need to use not so juicy fruits, but also you can keep them in halves instead of shred them, for make this cake even easier to you. Mix 5 eggs and 5 tablespoons of sugar with a pinch of salt until triple their volume. Add 5 tablespoons of flour and mix gently. Cover the apricots with this mix and put the springform into the oven until the cake will look golden brown. First you should make the toothpick test, to check if the cake is completely baked in the inside. If the toothpick is dried, the apricots cake is ready to be enjoyed!

It`s an upside-down cake so once it cooled, you need to turn the fruits part up and the dough part down. You can slice it and add two or even three tablespoons of fresh cream on top of each slice or you can enjoy it along with some vanilla ice cream. It’s delicious and easy to bake it for a summer morning coffee or even for an extra… late one!

You don`t have to worry if apricots are not your favorite fruits, this recipe works great with peaches, apples, pears, pineapples or even bananas! Enjoy it!