This Light Apricot and Lemon Zest Biscuit is a market-style cake that will enhance your end-of-meal treats!
First, here’s the list of the different ingredients you’ll need to prepare this Light Apricot and Lemon Zest Biscuit for 6 people
- 8 Apricots
- 120g or 1/2 cup + 1 Tbsp caster sugar
- 100g or 1/2 cup flour
- 20g or 1 big Tbsp cornstarch
- 4 eggs
- 30g or 3/4 tsp butter + 20g or 1/2 tsp for the pan
- 1 tbsp grated lemon zest
- 1 pinch salt
Now, here are the steps you’ll need to follow to make this Light Apricot and Lemon Zest Biscuit: it takes 20 minutes to prepare and 30 minutes to bake.
Preheat your oven to 180°C (350°F). Wash and dry the apricots. Cut them open and cut them into quarters.
Place the egg yolks in a bowl, add the caster sugar, and whisk until the mixture pales and doubles in volume. Gradually whisk in the sifted flour and cornstarch, then the lemon zest.
Beat the egg whites until stiff peaks form with a pinch of salt. Gently fold them into the previous mixture, then add the 30g of melted butter.
Pour this mixture into a greased springform pan and arrange the apricot segments on top.
Bake for about 30 minutes without letting it brown too much. Let the cake cool and turn it out onto a wire rack. Sprinkle with icing sugar if desired and serve cold.
