Apricot Potato Cake

Apricot Potato Cake is a delightful dessert that combines the flavors of apricots and potatoes to create a moist and flavorful cake. 

Apricot Potato Cake offers a unique combination of flavors and textures, with the natural sweetness of apricots blending harmoniously with the creamy potato base.
 
South Africa is known for its vibrant agricultural industry, and apricots are among the fruits grown in the country. Apricot cultivation in South Africa is concentrated mainly in the Western Cape region, particularly in the areas of Ceres, Wolseley, and Montagu. 

These regions provide suitable growing conditions with their Mediterranean-like climate, characterized by warm, dry summers and cool winters. South African apricots are known for their high quality and excellent flavor. 

The apricot season in South Africa typically runs from November to February, with peak harvest occurring in December and January. You can find fresh South African apricots in local markets and supermarkets nationwide during this time. 

Apricots are versatile fruit that can be enjoyed fresh, dried, or used in our delicious Apricot Potato Cake recipe. They are known for their sweet and tangy flavor, as well as their vibrant orange color. South African apricots are prized for their juicy flesh and aromatic qualities, making them a popular choice for both consumption and cooking. 

Whether eaten on their own, added to salads, used in desserts like pies and cakes, or transformed into delicious jams and preserves, South African apricots offer a burst of flavor and a touch of summer to culinary creations. They are enjoyed by locals and are also exported to various international markets, showcasing the country's agricultural prowess and the quality of its apricot production.

Apricot South African Potato Cake


Apricot South African Potato Cake
African Recipes by

Apricot South African Potato Cake is a delicious rich cake that gets its moist texture from Irish potatoes, cream, and butter. 

Prep time: Cook time: Total time:

Ingredients

4 large russet potatoes

1 cup fresh apricots, chopped

2 cups whole milk

2 tablespoons unsalted butter

1 cup cream

6 large eggs

1 cup sugar

½ teaspoon salt

1 teaspoon vanilla extract

4 cups plain bread crumbs


Directions

Preheat oven to 350 degrees F. Peel and boil the potatoes, then mash. Add cream, milk, salt, and vanilla. Whip eggs with the sugar, blend slowly and uniformly into the potato mixture, and add apricots. Butter an 8x8 baking dish, add 2 cups of breadcrumbs evenly, and add the potato mixture. Cover with remaining bread crumbs and bake for 20 minutes.

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