Lemon Apricot Prune Layer Cake
Lemon Apricot Prune Layer Cake is a rich, multi-layered dessert combining a zesty lemon topping, sweet apricot filling, and a deep, flavorful prune layer. This delightful fruit cake features a buttery crust and a perfect balance of tartness and sweetness, making it ideal for celebrations and special occasions. Try this unique European-inspired dessert today!
The Lemon Apricot Prune Layer Cake is a rich and beautifully layered dessert that combines tangy citrus notes with the natural sweetness of dried fruits. This elegant cake features a crumbly, buttery crust enveloping three vibrant layers: a luscious prune filling, a sweet and tangy apricot layer, and a refreshing lemon topping. The combination of textures and flavors creates a perfect balance of tartness and sweetness, making it an irresistible treat for any occasion. Each bite of this cake offers a delightful contrast — the soft, fruity layers paired with a golden, crisp crust. The prune layer provides a deep, rich flavor, while the apricot brings a burst of sweetness and color. The lemon layer on top adds a zesty freshness, perfectly balancing the richness of the cake. Ideal for celebrations, tea parties, or as a unique dessert centerpiece, this cake not only looks stunning but also tastes heavenly. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence.
Ingredients
- Lemons – 2 pcs (250g)
- Sugar – 100g (6 tbsp)
- Cornstarch – 1 tbsp
- Dried Apricots (pre-soaked) – 200g (7 oz)
- Prunes (pre-soaked) – 200g (7 oz)
- Flour – 450g (2.8 cups)
- Butter – 200g (7 oz)
- Salt – a pinch
- Sugar – 60g (4 tbsp)
- Baking Powder – 1 tsp
- Milk – 150ml
Nutritional Information
- Calories: 310
- Protein: 4g
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Sugar: 25g
- Fiber: 3g
- Sodium: 120mg
- Cholesterol: 40mg
Directions
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In a blender, combine 1 lemon (cut into pieces), 100g sugar, and cornstarch (1 tbsp). Blend until smooth and set aside.
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In a separate blender, process dried apricots (200g) until smooth. Add prunes (200g) and blend until the mixture is well combined.
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In a large mixing bowl, combine flour (450g), butter (200g), a pinch of salt, and sugar (60g). Mix until crumbly. Add baking powder (1 tsp) and milk (150ml), then knead into a soft dough.
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Divide the dough into four equal parts. Roll out each portion using a rolling pin.
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Place one portion of the dough at the bottom of a greased baking dish. Spread half of the prune mixture over it. Add another layer of dough, then spread half of the apricot mixture. Repeat with the remaining dough and fruit mixtures.
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Pour the blended lemon mixture over the top layer. Sprinkle some of the reserved flour over the surface.
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Bake at 180°C (356°F) for 50-60 minutes or until golden brown.
