Mary Berry’s Apricot Cake is made with margarine, light muscovado sugar, eggs, almond extract, self-rising flour, baking powder, apricot halves, and mixed dried fruit. This delicious apricot cake recipe creates a sweet and fruity dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 8 people.
This Apricot Cake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Apricot Cake Ingredients:
- 115g / ½ cup margarine (chilled)
- 100g / ½ cup light muscovado sugar
- 2 large eggs
- ¼ tsp almond extract
- 200g / 1¾ cups self-rising flour
- ½ tsp baking powder
- 425g / 15 oz can apricot halves, drained and chopped
- 200g / 1 cup mixed dried fruit
How To Make Mary Berry Apricot Cake?
- Preheat and prepare: Preheat your oven to 160°C (320°F) or 135°C (270°F) for a fan oven. Grease a 7-inch round cake tin and line it with nonstick baking paper.
- Mix the batter: In a large bowl, measure out the margarine, sugar, eggs, almond extract, flour, and baking powder. Using an electric mixer, beat everything together until well combined and smooth.
- Add the fruit: Gently fold in the chopped apricots and mixed dried fruit, ensuring the fruit is evenly distributed.
- Bake: Spoon the mixture into your prepared tin and level the surface. Bake for 1½ hours or until the cake is golden brown. To check doneness, insert a skewer into the center—if it comes out clean, it’s ready.
- Cool the cake: Let the cake cool in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack, remove the baking paper, and allow it to cool completely before serving.
Recipe Tips:
- Use cold margarine: Keep your margarine cold from the fridge. This will make the cake texture better.
- Don’t mix too much: Once you add the flour, stop mixing as soon as it’s combined. Mixing too much can make the cake heavy.
- Drain the apricots well: Make sure the apricots are drained well, or the cake will have too much liquid.
- Spread the fruit evenly: Toss the dried fruit in a little flour before adding it to the batter so it won’t all sink to the bottom.
- Check if it’s baked: Bake for the full time, but always stick a skewer in the middle to make sure it’s fully cooked before taking it out.
What To Serve With Apricot Cake?
This soft and fruity apricot cake pairs well with a dollop of whipped cream, a scoop of vanilla ice cream, custard, or Greek yogurt. It can also be served alongside fresh berries, a drizzle of honey, warm fruit compote, or a dusting of powdered sugar for a delicious dessert.
How To Store Leftovers Apricot Cake?
- Refrigerate: First, let the leftover apricot cake cool down to room temperature. Once cooled, wrap it tightly in plastic wrap or place it in an airtight container. Store it in the fridge for up to 5 days.
- Freeze: Let the apricot cake cool completely, then wrap it in plastic wrap and foil to prevent freezer burn. Freeze for up to 3 months
Mary Berry Apricot Cake Nutrition Facts
Serving Size: 1 slice (1 of 8 servings)
- Calories: 349
- Total Fat: 13.4g
- Saturated Fat: 2.7g
- Cholesterol: 46.6mg
- Sodium: 361mg
- Potassium: 282mg
- Total Carbohydrate: 53g
- Dietary Fiber: 3.2g
- Sugars: 31.1g
- Protein: 4.9g
Try More Mary Berry Recipe:
- Mary Berry Salted Caramel Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Lime and Polenta Cake
- Mary Berry American Chocolate Cake
- Mary Berry Lemon and Passion Fruit Cake
Mary Berry Apricot Cake
Description
Mary Berry’s Apricot Cake is made with margarine, light muscovado sugar, eggs, almond extract, self-rising flour, baking powder, apricot halves, and mixed dried fruit. This delicious apricot cake recipe creates a sweet and fruity dessert that takes about 1 hour and 40 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat and prepare: Preheat your oven to 160°C (320°F) or 135°C (270°F) for a fan oven. Grease a 7-inch round cake tin and line it with nonstick baking paper.
- Mix the batter: In a large bowl, measure out the margarine, sugar, eggs, almond extract, flour, and baking powder. Using an electric mixer, beat everything together until well combined and smooth.
- Add the fruit: Gently fold in the chopped apricots and mixed dried fruit, ensuring the fruit is evenly distributed.
- Bake: Spoon the mixture into your prepared tin and level the surface. Bake for 1½ hours or until the cake is golden brown. To check doneness, insert a skewer into the center—if it comes out clean, it’s ready.
- Cool the cake: Let the cake cool in the tin for about 10 minutes. Then, carefully turn it out onto a wire rack, remove the baking paper, and allow it to cool completely before serving.
Notes
- Use cold margarine: Keep your margarine cold from the fridge. This will make the cake texture better.
- Don’t mix too much: Once you add the flour, stop mixing as soon as it’s combined. Mixing too much can make the cake heavy.
- Drain the apricots well: Make sure the apricots are drained well, or the cake will have too much liquid.
- Spread the fruit evenly: Toss the dried fruit in a little flour before adding it to the batter so it won’t all sink to the bottom.
- Check if it’s baked: Bake for the full time, but always stick a skewer in the middle to make sure it’s fully cooked before taking it out.
Mary Berry Apricot Cake