Mini Cakes & Austrian Apricots

A few summers ago, I lived in a small town – Feldbach – in southeast Austria with the most wonderful host family anyone could ask for. During that summer, I first experienced baking with the metric system: no measuring cups nor tablespoons nor other American conventions, only host mom’s digital kitchen scale. Converting recipes from cups to grams was a bit of a pain (though if you’re ever in this sort of situation, here’s a helpful guide!), but once that was done, measuring everything in grams is actually quite convenient. No hassle of needing 1/4 cup vs 1/3 cup; having to use the 1/2 tsp for vanilla, then rinse/drying it for 1/2 tsp of baking powder. Just measure everything out into the same bowl on the scale!

I returned to visit host fam the following summer for a couple weeks, and while there I decided to make these mini fruit cakes for my family, taking advantage of the famous fresh Austrian apricots (Marillen) available in late summer. During my first summer in Austria, I discovered (and became obsessed with) the apricots of Lower Austria and the numerous dishes in which they use this fruit: MarillenknödelMarillenkuchen, Marillenmarmelade, Marillentorte

The cakes were nice and light with a vanilla cream cheese frosting on top, and the mini size was perfect for popping in your mouth in one bite! They turned out so beautifully, even better than I had hoped. And I know host fam (particularly host dad) thoroughly enjoyed them.