When I first stumbled upon the Mary Berry Apple and Apricot Cake, I didn’t know what to expect. I’d seen Mary Berry’s name pop up so often, especially from my mom and grandmother, who swear by her recipes. One Sunday afternoon, I decided to try my hand at one of her creations. I love how her recipes have that balance of simplicity and elegance-perfect for a weekend baking project.
This particular cake became an instant favorite, especially during the autumn months when apples and apricots are in season. The combination of fruity sweetness, a moist crumb, and that golden top made it irresistible. I even found myself making it for special occasions.
If you’ve never tried it, or you’re just looking for a new recipe to impress friends and family, this cake is a winner. Let’s dive into what makes Mary Berry’s Apple and Apricot Cake so special!
Mary Berry Apple And Apricot Cake Recipe
This recipe is all about comfort. It’s not overly fussy, but it delivers big on flavor and texture. I’ve made this cake several times, and I’ve always had rave reviews. It’s one of those cakes that fills the kitchen with the most mouth-watering aroma while it bakes. Plus, it’s surprisingly easy to make. Whether you’re a seasoned baker or a beginner, you’ll find yourself coming back to this one.
Ingredients Needed
The ingredients list is refreshingly simple. Here’s what you’ll need to gather:
- 2 medium-sized apples (I like to use Braeburn or Granny Smith, but any tart variety works)
- 100g dried apricots, chopped into small pieces
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 250g self-raising flour
- 1 tsp ground cinnamon (this really brings out the apple flavor)
- ½ tsp ground ginger (optional, but adds a lovely depth)
- 1 tbsp honey (to enhance the apricot flavor)
- 1 tsp vanilla extract
- Zest of 1 lemon (for a fresh kick)
- Pinch of salt
I always keep these ingredients on hand because, let’s face it, this cake is too good to only make once.
Equipment Needed
You don’t need fancy gadgets for this recipe-just some basics will do the job perfectly. Here’s what you’ll need:
- Mixing bowls (2)
- Electric mixer or whisk (for creaming the butter and sugar)
- Spatula (for scraping down the bowl)
- Knife and chopping board (for the apples and apricots)
- 8-inch round cake tin (or similar size)
- Baking paper (for lining the cake tin)
- Cooling rack (for cooling the cake once baked)
- Oven (I use the fan setting for a more even bake)
With these simple tools, you’ll be good to go!
How To Make Mary Berry Apple And Apricot Cake?
Making this cake is as satisfying as it gets. I can tell you, the first time I made it, I was amazed by how easy the steps were. Here’s how I do it:
- Preheat your oven to 180°C (350°F). Line your cake tin with parchment paper and grease it well.
- Cream the butter and sugar together in a large bowl. I always use an electric mixer, but if you don’t have one, a hand whisk will work just fine. You want this mixture to be light and fluffy.
- Add the eggs one at a time, mixing well after each addition. If the mixture starts to look a little bit curdled, don’t worry! Just add a tablespoon of flour to bring it together.
- Fold in the dry ingredients. Sift the flour, cinnamon, ginger, and salt into the mixture. Stir gently until just combined. I find that folding in the flour keeps the cake light.
- Add the apple and apricot pieces. Fold them through the batter along with the lemon zest and honey. The combination of apples and apricots makes the texture of the cake so moist and delicious.
- Pour the batter into the prepared tin. Smooth the top with a spatula, and pop it into the oven for about 1 hour. It’s always a good idea to check with a skewer around the 50-minute mark. If it comes out clean, the cake is ready!
- Cool the cake in the tin for 10 minutes before transferring it to a wire rack. This helps it set without falling apart.
Recipe Variations
One of the things I love about this recipe is how flexible it is. Here are some fun variations you can try:
- Add nuts: Walnuts or almonds would complement the fruity flavors really well.
- Spices: Feel free to play with the spice combination. Try nutmeg or allspice for a more autumnal feel.
- Use other fruits: Pears, peaches, or plums would also work if you want to switch things up.
- Toppings: You can sprinkle the cake with sugar before baking for a sweet, crunchy topping. Alternatively, a drizzle of apricot jam after it’s baked gives it a nice gloss and added flavor.
What Goes Well With Mary Berry Apple And Apricot Cake?
This cake is perfect on its own, but if you’re looking to take it to the next level, here are a few things that pair beautifully with it:
- Whipped cream: It’s simple, but that rich, airy texture is a perfect contrast to the dense, fruity cake.
- Ice cream: Vanilla or cinnamon ice cream makes a dreamy pairing, especially when served warm.
- Tea or coffee: A nice black tea, like Earl Grey, balances the sweetness of the cake. Or, enjoy it with a cup of coffee to bring out the spicy flavors.
What I Have Learnt
I’ve baked this cake dozens of times, and I’ve learned a few things along the way that make the process even better:
- Use fresh fruit: The apples should be firm and tart for the best texture. Overripe fruit can make the cake too soggy.
- Don’t overmix: When you add the flour and fruit, be gentle. Overmixing leads to a dense cake.
- Patience is key: Allow the cake to cool fully before slicing. It makes a huge difference in the texture and flavor.
FAQs
What Are The Main Ingredients For Mary Berry’s Apple And Apricot Cake?
The main ingredients for Mary Berry’s Apple and Apricot Cake include self-raising flour, butter, sugar, eggs, an apple, apricots (either dried or fresh), and ground almonds. Additionally, a touch of cinnamon and lemon zest is used to enhance the flavor.
Can I Use Fresh Apricots Instead Of Dried Apricots In The Cake?
Yes, you can use fresh apricots in place of dried apricots. However, you may need to reduce the moisture in the cake slightly by adjusting the liquid ingredients, as fresh apricots contain more water than dried ones. Ensure to chop them into small pieces before adding them to the batter.
How Can I Store Mary Berry’s Apple And Apricot Cake?
Mary Berry’s Apple and Apricot Cake can be stored in an airtight container at room temperature for up to 3 days. If you want to store it for a longer period, you can freeze the cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.