This Apple and Apricot Cake, from Mary Berry’s Baking Bible, is a family favourite that’s slightly crisp on the outside, soft on the inside, and packed with fruit.
The tart apples and sweet apricots add a lovely balance of flavours, while the sliced almonds on top give a delicate crunch. Serve it warm with a cup of coffee or as a dessert with cream for a comforting treat!
Ingredients Needed
- 250g all-purpose flour
- 1⅓ tbsp baking powder
- ½ tsp salt
- 225g sugar
- 2 extra-large eggs
- ½ tsp almond extract
- 150g salted butter, melted
- 1–2 large (325g total) tart cooking apples, peeled, cored, and thickly sliced
- 115g dried apricots, snipped into pieces
- 30g sliced almonds
How To Make Mary Berry Apple and Apricot Cake
- Prepare the cake tin: Preheat the oven to 160°C (325°F). Grease an 8-inch round cake tin and line the bottom with parchment paper.
- Mix the batter: In a large bowl, add the flour, baking powder, salt, sugar, eggs, almond extract, and melted butter. Mix well until combined, then beat for about a minute. Gently fold in the apples and apricots with a spoon.
- Bake the cake: Spoon the mixture into the prepared tin and smooth the top. Sprinkle the sliced almonds evenly over the surface. Bake for 1 to 1½ hours, or until the cake is golden, firm to the touch, and slightly pulling away from the sides of the tin.
- Cool and serve: Let the cake cool in the tin for a few minutes before turning it out onto a plate. Peel off the parchment paper and serve warm.
Recipe Tips
- Apple choice: Use tart cooking apples like Bramley or Granny Smith for the best flavour.
- Serving suggestion: This cake is delicious on its own but even better with fresh cream, custard, or a scoop of vanilla ice cream.
- Storage: This cake is best eaten warm, but leftovers can be stored at room temperature for up to 2 days.
How To Store This Apple and Apricot Cake
Storing at Room Temperature: Keep the cake in an airtight container for up to 2 days. If the weather is warm, store it in the fridge.
Freezing: Wrap the cooled cake tightly in cling film and freeze for up to 3 months. Thaw at room temperature and warm slightly before serving for the best texture.
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