Ingredients: 1 cup -- half crème fraiche or sour cream and half canola oil. 1 cup - flour. 1 cup sugar. Pinch of salt. Six eggs. As many apricots as you need.
(The measure should always be the same for the flour, oil mixture, and sugar if you want a larger cake -- eggs should always be six)
Beat the egg yolks and add the sugar slowly. Then add the oil and crème fraiche mixture, then the pinch of salt.
Separately beat the whites of eggs until slightly stiff. Fold them into the batter and continue slowly mixing. Then gently add the flour at the end.
Wash and cut the apricots, taking out the pits.
Take your oven pan, grease it, and then pour in the batter. Lay each apricot with the cut face up (if you do it the opposite way, the apricots get too soft).
Bake for forty minutes in a preheated oven of 180 Celsius or 350 Fahrenheit.
This cake will not be perfect, but what is? It will be delicious, and that's much more important.
You'll be reminded of summer when you take your first bite, and maybe you'll imagine that you are back in your grandmother's house, or in a garden where everything is sweet.
This recipe is originally from my French grandma. My mum made it with fruits of the season, and my aunt adjusted it so that it tastes like a typical Austrian apricot cake --- Sandra Nickels-Hoffman