Rustic-Style Apricot Summer Birthday Cake

Photo and styling by Béatrice Peltre

Of the three cakes in this story, this is the simplest and most forgiving. I used apricots in it because I have a particular affinity for this summer fruit, but it can easily be prepared with peaches or nectarines, too. If using peaches, it’s best to peel the fruit before adding. I suggest adding the confectioner’s sugar at the last minute so that the cake, which remains fairly moist, does not absorb the sugar. And why not cut a paper stencil of your choice to create a pattern before dusting the sugar?

Makes 1 (8-inch) cake

1 stick (8 tablespoons) unsalted butter, soft
½ cup + 2 tablespoons blond cane sugar
finely grated zest of 1 organic lemon
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
¼ cup tapioca flour*
½ cup almond meal*
¾ cup millet flour*
1 teaspoon baking powder
1 pinch sea salt
½ cup whole milk
4 ripe apricots, halved and pitted
confectioner’s sugar, sifted, for decorating

* Replace with the same amount (1½ cups) of regular wheat flour, if you prefer.

Preheat oven to 350° F and butter an 8-inch springform cake pan with a removable bottom if you have one. Place a piece of parchment paper in the bottom. Clip and secure the ring around so that only the bottom is covered with overlapping parchment; set aside.

In a bowl, combine the tapioca flour, almond meal, millet flour** and baking powder; set aside. In the bowl of your stand mixer fitted with a whisk, cream the butter and sugar with salt. Add the lemon zest and vanilla. Add the 2 eggs, 1 at a time, waiting for the first to be well incorporated before adding the second. Add half of the flour blend, then half of the milk. Add the rest of the flour and the rest of the milk. Pour the cake batter into the pan and arrange the apricots on top, facing up.

Bake the cake for 30–40 minutes, or until the sharp blade of a knife inserted in the middle comes out dry. Remove from the oven and let cool. Flip onto a cooling rack and carefully lift away the piece of parchment paper. At this point, I prefer to keep this side of the cake on top so that the fruit is slightly visible. Let cool completely. When ready to serve, decorate with dried flowers and dust with confectioner’s sugar.

**Or replace the 3 flours with the wheat flour, if using.

This recipe appeared in the Summer 2020 issue as part of a larger story on At-Home Birthday Cakes.