Apricot Cake

Apricots make a delicious afternoon tea cake that is so delicious with a good dollop of double cream and a cup of tea or coffee.  Choose ripe soft apricots to use in this recipe or if out of season, you can use canned apricots too.

Apricot Cake


  • Apricots, fresh  and very ripe , halved and stone removed,  or canned
  • 150 g butter, softened
  • 3/4 cup of caster sugar
  • 1/2 tsp vanilla extract
  • the juice and zest of an orange
  • 1 1/2 cups of self raising flour
  • 4 large eggs, at room temperature
  • flaked almonds
  • Icing sugar


  1. Pre-heat oven to 180º C Fan Forced
  2. Line a 20 x 28 cm baking pan with baking paper
  3. Soften the butter by pouring boiling water into a small Pyrex jug, emptying it out and then inverting the warmed jug over the butter
  4. Sift the flour twice
  5. In a food processor, cream the butter and sugar and vanilla essence and orange zest until light
  6. Add the eggs one at a time processing for 10 seconds, until combined
  7. Add the sifted flour a little at a time alternating with the orange juice
  8. Pour the batter into the prepared pan and spread it to cover the pan
  9. Place the apricot halves over the batterIMG_20180104_103505-Apricot Cake
  10. Scatter some flaked almonds on the batter in between the apricotsIMG_20180104_103712-Apricot cake 2
  11. Bake for 30-35 minutes or until a skewer comes out cleanly and the top is well colouredIMG_20180104_112131-Apricot cake3
  12. Allow to rest in the baking pan then remove to a cooling rack
  13. Sprinkle with icing sugar to decorate and serve with a dollop of double cream or ice creamIMG_20180104_113225Apricot cake 5

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