There are times when I'm a guest at someone's home, and everyone collaborates to prepare dinner. On these occasions, it often falls to me (whether due to everyone’s expectations or just the host’s suggestion) to make dessert. While I’m glad to help with the cooking or bring along some baked treats for the weekend, I'm not always ready to whip up a dessert on the spot.
If you're fortunate, the kitchen will have a scale, a cake pan, a sharp knife, and the basics like sugar, butter, eggs, and flour. With extra luck, you might also find a whisk and a spatula. However, if you’ve ever had to peel a dozen apples with a steak knife because it’s the only sharp one available, or had to estimate a cup (140g) of flour, you'll understand the challenge. I once wrote a post titled "Things I Bring When I’m a Guest for the Weekend," which sparked some controversy. Nonetheless, for me to bake something like a cake, I need at least a knife, a spatula, a bowl, and a cake pan.
You’re probably familiar with the Moelleux au chocolat, those delightful soft, warm individual melting cakes that everyone loves. (If you have friends with six to eight ramekins, that’s fantastic.) Recently, I saw French food writer and journalist François-Régis Gaudry (his book, "Let’s Eat France," is translated into English and is both fun and amazing) make a Moelleux à l’abricot on his Instagram page. Remarkably, it didn’t require a mixer or any special equipment—not even a whisk!
His Apricot Cake was a laid-back creation, baked in a rectangular mold on a sheet of parchment paper. It emerged from the oven in a free-form shape, perfectly resembling something a French home cook would whip up for friends. I loved the casual vibe but thought you might prefer something more structured, so I adapted it to bake in a cake pan, which makes slicing easier. I also experimented with the ingredients and opted to sprinkle the brown granulated sugar on top (instead of underneath) to give the moelleux a lovely sheen.
I used a springform cake pan, but any similarly-sized pan will work—an 8-, 9-, or 10-inch square or round cake pan, or even a baking dish, would be fine. The baking time will vary, and if your experiences with different ovens in other people’s homes are anything like mine, you’ll know that each oven is unique. One oven set to 350ºF/180ºC can differ from another set to the same temperature. I don’t usually travel with an oven thermometer, but I’m considering adding it to the list of things I bring when staying with friends.
Tip: When staying at someone's place for the weekend, you can prepare by mixing the dry ingredients in a container or zip-top bag beforehand. This way, you can easily assemble the dessert once you arrive.
I initially made this cake with apricots, and it turned out sensational. However, since fresh apricots can be hard to find, I tried it with plums, and it was equally delicious. This recipe works well with other summer fruits and berries, but I particularly love the tanginess of apricots or plums against the moist cake layer, so I stuck with those two. Adding a handful of berries wouldn't hurt, but I recommend keeping it simple.
Moelleux aux fruits d'été :
Inspired by French food writer and journalist François-Régis Gaudry, I highly recommend trying apricots and plums in this "Soft Cake of Summer Fruits (fruits d'été)." These fruits add a delightful tartness, though nectarines, peaches, cherries, or berries would also work well. After making this cake several times, I found the combination of almond and all-purpose flour to be the best. The ground almonds (also known as almond flour or almond meal) add a delicious nutty flavor to the dessert. If you can't find almond flour, you can substitute it with 1 1/4 cups (175g) of all-purpose flour.
Note:
The picture in the post shows three eggs being added to the batter, which was from testing the recipe. The final recipe below uses two eggs. While posting this from vacation, I initially forgot to include the sugar amount. Based on my notes, it should be 1 1/4 cups, but feel free to adjust it to your taste. The original recipe called for 330g (1 2/3 cups) of sugar with slightly more fruit and batter. If you prefer, you can wait for an update in September when I return from vacation.
Servings: 8
Ingredients:
- - 1 1/2 pounds (680g) apricots or plums (or other summer fruits, see headnote)
- - 3/4 cup (110g) almond flour
- - 1/2 cup (65g) all-purpose flour
- - 1 1/2 teaspoons baking powder (preferably aluminum-free)
- - 1/4 teaspoon salt
- - 1 cup plus 2 tablespoons (230g) granulated sugar
- - 5 ounces (140g) unsalted butter, at room temperature
- - 2 large eggs, at room temperature
- - 1 teaspoon vanilla extract (or 1/2 teaspoon almond extract)
- - 1 1/2 tablespoons coarse granulated brown sugar (such as turbinado sugar) or granulated white sugar
Instructions:
1. Preheat the oven to 350ºF (180ºC). Grease a 9-inch (23cm) springform pan well with butter or non-stick spray. If using a regular cake pan, line the bottom with parchment paper for easier removal.
2. Halve and pit the fruit, then slice into 3/4- to 1-inch (2-3cm) wedges. Set aside.
3. In a medium mixing bowl, combine almond flour, all-purpose flour, baking powder, salt, and sugar. Use a silicone spatula to mix in the softened butter until it forms small pieces, about the size of corn kernels.
4. Stir in the eggs and vanilla extract until the batter is almost smooth, with some small pieces of butter remaining.
5. Pour the batter into the prepared pan and smooth the top. Arrange the fruit wedges in concentric circles over the batter, pressing them gently into the batter. Avoid placing them directly against the sides of the pan to allow the batter to rise and prevent fruit juices from sticking to the pan.
6. Sprinkle the coarse sugar over the top and bake for about 1 hour, until the center feels just set and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool on a rack. If fruit juices have stuck to the sides, run a knife around the edge of the cake to help release it from the pan.