This is a classic recipe. The original recipe calls for 2 egg yolks and one whole egg. Over the years, I realized that you can use two whole eggs instead and still get the same result. Just remember to beat the eggs well and then incorporate the flour with the eggs using your hands. The texture of the dough will be soft like cookie dough rather than a cake batter. Apricot jam is sandwiched between the two layers of dough and baked until golden brown. The crumbled texture on the top layer of the cake is created by running the dough through a grater. You can substitute the apricot jam with other types of jam too. But this is the most favorite.
Skill level: Easy
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Velvet Edition: “Vintage” Recipe
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- 1 cup sugar
- 1 cup unsalted butter
- 2 eggs ( or 2 egg yolks and 1 whole egg )
- 4 or 4 1/2 cups flour
- 3 teaspoon baking powder
- Zest of 1 lemon
- 1 cup apricot jam
- Preheat oven to 350º.
- Spray cooking spray on 13 x 9 baking pan.
- In a mixing bowl, using a hand held mixer, beat the sugar and butter until creamy.
- Add the eggs and continue to beat for a few more minutes.
- Remove any dough that’s stuck on the mixer paddles and add them to the bowl.
- Add 4 cups flour, baking powder and zest of lemon to the mixture and mix the dough with your hands. Add the remaining 1/2 cup of the flour if you feel the dough is too soft and still sticky. Remember that if you add too much flour, the dough will get hard when baked.
- Divide the dough into half and using a small piece of dough, flatten it in the palm of your hands. Place the dough in the baking pan and continue to flatten more dough until the bottom of pan is fully covered. You might need to use a little more that half the dough. Make sure that this layer is not too thin.
- Spread the apricot jam over the dough. If you feel that there isn’t too much jam, add some more. It doesn’t require an exact measurement.
- Using a hand held grater, grate the remaining dough over the jam. The dough will lump up while grating, so you will have to move some around to cover the entire area. It’s OK if there are areas where you can see some jam.
- Bake for 30 to 40 minutes, until golden brown. Leave to cool and then cover.
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