Apricot sponge cake (Aprikosenbisquit)

More and more farmers markets and supermarkets are being stocked up with Walliser Aprikosen, the delicious apricots from the canton of Wallis (read our story about these apricots here). I love apricots, they can be used for so many delicious desserts. This one here is a light and fluffy cake with halved apricots. It can be made with fresh apricots but it also works perfectly well with frozen ones which you can buy in any Swiss supermarket.



  • 60g butter, softened
  • 4 eggs
  • 120g sugar
  • 1 untreated lemon
  • 120g flour
  • 1 tsp baking powder
  • pinch of salt
  • 9-10 fresh or frozen apricots, halved


Preheat oven to 180C.

Wash the apricots and cut them in half.

In a bowl, beat the egg yolks and sugar until light and fluffy. Add the grated lemon zest of 1/2 lemon and the softened btter. Beat again and add the sieved flour and mix just until combined.

Whisk the egg whites with a pinch of salt until very stiff. Carefully mix the egg whites with the dough.

Cover the inside of a springform (24-26cm) with butter and flour and pour dough into the form. Place the apricot halves on top and sprinkle them with a little lemon juice. If you’re using frozen apricots, place them onto the dough frozen, not defrosted.

Bake at 180C (middle to lowest rack) for 30-45 minutes.

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