Apricot Cake

  • Apricot Cake
  • Apricot Cake
  • Apricot Cake
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Rated 2.75 out of 5 based on 2 votes


  • 180 g butter
  • 150 g caster sugar
  • 4 medium x eggs
  • 1 x grated rind of lemon
  • 1/2 tspn vanilla extract
  • 10 -20 x ripe "flavourful" apricots
  • 225 g plain flour
  • 1 tspn baking powder



Heat oven to 200C. Butter well a 28x20cm springform tin or a round dish. 1/4 or 1/2 apricots.

Cream butter and sugar till fluffy, add eggs slowly till each one is mixed in thoroughly. Stir through grated lemon rind and vanilla.

Fold in sifted flour salt and baking powder. Spoon into tin and smooth the top gently.

Be generous with the apricots and arranging ontop of the batter (not too neatly).

Sprinkle a little sugar ontop of the fruit to caramelise slightly while baking.

Bake for approx 30 mins, turning the tin around 1/2 way. I served it with some some strained fresh apricot puree and whipped cream (apricot brandy optional) .

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