A Summer Greeting from Valais
In our family, the apricot cake is still talked about today.
When the apricots ripened in the Rhône Valley and the summer sun shone over Valais, it was always something special. For the children, the aroma of a freshly baked cake felt like a small celebration. For the adults, it was a moment of joy and gratitude.
Back then, people knew that happiness is often found in the simple things: time with family, good conversations around the table and a slice of cake shared together.
To this day, apricot cake reminds us that the most beautiful memories are often created by the simplest moments.
Traditional Valais Apricot Cake
Ingredients
• 1 round shortcrust pastry base
• 700 g ripe Valais apricots
• 2 eggs
• 200 ml whipping cream
• 60 g sugar
• 1 packet vanilla sugar
• a few tablespoons ground almonds
Preparation
- Place the shortcrust pastry in a tart tin.
- Sprinkle the base with ground almonds.
- Halve the apricots and arrange them closely on the pastry.
- Mix the eggs, cream, sugar and vanilla sugar well.
- Pour the mixture over the apricots.
- Bake at 200°C for approximately 35 to 40 minutes.
- Allow to cool slightly and serve warm if possible.
Enjoy your meal!
From Emelina to Emelie – a family story spanning generations. 🍑❤️