Apricot Cake

Have the loaf pan ready now so you can work faster after mixing the batter.

The riper the apricots, the more aromatic the cake will be.

If the marzipan is sticky, chill briefly or lightly dust the knife with flour.

The butter should be really soft for a particularly smooth batter.

Room-temperature eggs whip more easily.

Give the flour–baking powder mix a quick stir so the baking powder is evenly distributed.

Do not overmix, otherwise the cake can become dry.

Tap out any excess flour to avoid white spots on the cake.

Give the pan a few light taps on the work surface to release air bubbles.

Do a skewer test towards the end; if the top browns too much, loosely cover with foil.

Wrapped in aluminium foil, the cake will stay fresh for over a week.