In the summer the ripe fruit on the trees is begging to be picked and eaten. It is full of sun and tastes so excellent that I'm sorry the season for fresh fruit is so short in Poland. It is impossible to try everything, and frozen fruit isn't nearly so yummy. That was my reflection when I recently bought some fruit at the market. The season for fruit changes fast. Recently I bought strawberries and cherries. I hadn't had time to get enough of them before apricots and peaches appeared, and in a few days I will buy plums, apples and pears. And then I will have to wait another year for the first strawberries, raspberries and wild strawberries. Today I would like to share with you the recipe for striped cake with beautiful, sweet apricots. It looks as great as it tastes.

Ingredients:
210g of flour
120g of brown sugar
80ml of oil
250ml of milk
1 tablespoon of cocoa
1 teaspoon of vanilla essence
1 teaspoon of baking powder
1 tablespoon of apple vinegar
a couple of apricots

Heat the oven up to 180C. Cover a cake tin with some baking paper.
Mix the flour with the sugar and baking powder in a bowl. Mix the oil with the milk, vanilla essence and vinegar in a separate bowl. Mix the dry with the wet ingredients. Split the dough into two equal portions. Add the cocoa to one of them and mix it in. Put the two kinds of dough spoon by spoon into the cake tin. Wash the apricots, cut them into halves and remove the stones. Arrange them on the dough with the skin down and push them lightly. Bake for 4-45 minutes. Sprinkle with some caster sugar before serving.

Enjoy your meal!

Try also:
Peaches with an oat and coconut crumble topping
Coconut cake with currants
For my husband – swift vanilla cake with peaches