38 Hours Apricot Cake

After dedicating 38 hours to the quest of perfecting an apricot cake recipe, I conducted countless trials, tests, and tweaks. Through persistence and determination, the humble apricot has been transformed into a gastronomic delight. This recipe, now perfected, stands not just as a testament to my culinary exploration, but also as a demonstration of the rewards of patience and tenacity in the creative process. Success often comes after many trials and adjustments. Now, I invite you to be the first to try and test this exquisite apricot cake and experience the culmination of this culinary journey.

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Ingredients:
1 Egg
40g Sugar
20g Rice Flour
50g All Purpose Flour
1/4 tsp.salt (optional)
1/2 tsp.baking Powder
20g Milk
10g Oil
1/2 tsp. Vanilla Essence
Apricots


Here's a chart that includes measurements for both commonly used "dry and liquid" baking ingredients, with their measurements in grams, cups, and ounces.
https://belmerlion.com/measurement-chart/measurement-chart.html

Baking Lessons
https://belmerlion.com/baking-lessons/lesson1.html

Understanding Different Types Of Flour
https://belmerlion.com/posts-articles/types-of-flour.html

Beginner’s Guide Guide To Baking With Yeast
https://belmerlion.com/posts-articles/yeast.html

Baking Powder And Baking Soda
https://belmerlion.com/posts-articles/baking-powder-soda.html