Yes, this is the third apricot recipe in a row, but apricot season here in Austria only last for about a month. I have to make the most out of it!
I made an apricot and cherry cake this time, using one of my mother’s recipes. It’s a great basic cake that works very well with all summer fruits such as apricots, nectarines or berries but also apples, pears or plums can be used. Feel free to leave out the cocoa powder or add chocolate chips or nuts to the dough. There are so many options – I have been thinking about red currents and chocolate lately – maybe I should make another cake…
In German, this cake is known as Bienenstich (= bee sting). While this sounds rather unpleasant, I promise this cake does not live up to its name. This cake for dessert in comparison to getting stung by a bee is a completely opposing experience.
The name of this cake goes back to the 15th century when two young bakers protected the German city Andernach from an attack. They saw the enemy coming and dropped beehives from the city wall onto the attackers. The bees stung the enemy troops and drove them away. In celebration of the victory this honey and almond cake (filled with vanilla custard) – Bienenstich – was created.