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…
Living in a house surrounded by apricot trees for quite some time, apricot season meant preserving lots of apricots as jam but also using plenty of apricots in cakes and of course for this Austrian classic: apricot dumplings. A dish I look forward to every year!
To celebrate the start of the apricot season, I prepared some homemade apricot jam. Although preserving fruits as jam is by no means a purely Austrian tradition – it’s rather a global custom – apricot jam is the typical Austrian jam in my opinion. Maybe I feel this way because apricot jam is also used in most of the traditional Austrian cakes and sweets (just think about Sachertorte, swiss roll or the Austrian crêpes – Palatschinken). Or maybe I just feel this way because I grew up in the “apricot region of Austria” – Wachau. It is in any case the reason why I feel that apricot jam has to be homemade!