When I first stumbled upon Mary Berry’s Apricot Cake recipe, I was looking for something simple yet elegant to bake for a weekend gathering. The recipe felt like a perfect fit-light, fruity, and perfect for afternoon tea. I’ve always loved baking, but I’m also a stickler for recipes that don’t overcomplicate things. This cake hit the mark.
As I gathered the ingredients and prepared to bake, I could tell that this would become a staple in my kitchen. Mary Berry, with her approachable style, has a knack for creating recipes that are easy to follow but still yield impressive results. Her Apricot Cake was no exception. The blend of soft, juicy apricots with the delicate crumb of the cake was just irresistible.
Mary Berry Apricot Cake Recipe
The recipe itself is a testament to Mary Berry’s ability to make baking feel accessible yet indulgent. Here’s a detailed breakdown of how to recreate the magic in your own kitchen.
- Flavor: The apricots give the cake a slight tangy sweetness, which balances beautifully with the softness of the sponge.
- Texture: The cake is light and airy with a slight crumb, making each bite melt in your mouth.
- Appearance: The apricots on top caramelize slightly in the oven, giving the cake a gorgeous golden finish.
- Serving suggestion: It’s great on its own but is even better with a light dusting of icing sugar or a dollop of cream.
Ingredients Needed
When I first read through the ingredients list, I was surprised at how basic everything seemed. No obscure ingredients. No special equipment. This cake really is the kind of recipe that makes baking seem so approachable.
- Butter: Unsalted, at room temperature for easy mixing.
- Sugar: Caster sugar works best to create a smooth, delicate batter.
- Self-raising flour: No need for baking powder since this flour already has it mixed in.
- Eggs: Large, free-range eggs are preferred for the best taste and texture.
- Ground almonds: They add a subtle nutty flavor and a richer texture to the cake.
- Apricots: Fresh apricots, sliced, to give that beautiful, fruity top layer.
- Vanilla extract: For that classic aromatic sweetness.
- Lemon zest: A touch of citrus to brighten up the flavors.
- Salt: Just a pinch to balance out the sweetness and enhance the flavors.
Equipment Needed
One of the things I appreciate about this recipe is how minimal the equipment requirements are. As someone who doesn’t want to deal with endless gadgets when baking, I loved how straightforward this recipe was.
- Baking tin: A 20cm round tin works best. You could go for a square one too if you prefer.
- Mixing bowls: A large one for the cake batter and a smaller one for the apricot topping.
- Electric mixer or whisk: Helps to get the batter light and fluffy.
- Spatula: For mixing the ingredients and scraping down the sides of the bowl.
- Knife and chopping board: To slice the apricots neatly.
- Sieve: To sift the flour (optional, but I find it makes for a smoother batter).
- Cooling rack: To cool the cake evenly after baking.
How To Make Mary Berry Apricot Cake?
Making this cake is a straightforward process, but the end result feels like you’ve put in much more effort than you actually have. Here’s how I do it every time.
- Prepare the tin: Grease and line the base of your 20cm round tin with baking paper.
- Mix the batter: Cream together butter and sugar until pale and fluffy. Add in the eggs one at a time, followed by vanilla extract and lemon zest.
- Fold in dry ingredients: Gently fold in the flour, ground almonds, and salt until just combined. You don’t want to overwork the batter.
- Add apricots: Spoon the batter into the tin and smooth the top. Then, place the sliced apricots on top in a pretty pattern.
- Bake: Pop the tin into a preheated oven at 180°C (160°C for fan ovens) and bake for 25-30 minutes, or until golden and a skewer inserted comes out clean.
- Cool: Let the cake cool in the tin for a few minutes, then transfer it to a wire rack to cool completely.
- Serve: Once the cake has cooled, dust with a light sprinkle of icing sugar or serve with cream or yogurt for extra indulgence.
Recipe Variations
As much as I love the original version of Mary Berry’s Apricot Cake, sometimes I like to mix it up based on what I have available or my current mood.
- Peach or nectarine twist: If apricots aren’t in season, peaches or nectarines are an excellent substitute. They provide a similar sweetness with a slightly different texture.
- Add spices: Try adding a pinch of cinnamon or ground ginger to the batter for a warm, comforting twist.
- Nuts and fruit combo: I’ve experimented with adding chopped walnuts or almonds alongside the apricots, which adds an extra layer of flavor and crunch.
- Glaze: For a more decadent touch, you can drizzle a light honey or apricot jam glaze over the top once the cake is baked.
What Goes Well With Mary Berry Apricot Cake?
This cake is incredibly versatile in terms of what you can serve it with. Here are a few of my favorites:
- Whipped cream or double cream: The richness of cream contrasts perfectly with the light cake.
- Greek yogurt: A tangy accompaniment that balances the sweetness of the cake.
- Tea or coffee: An afternoon tea isn’t complete without a slice of this cake and a good cup of tea. Earl Grey or a classic English breakfast are my top choices.
- Fresh berries: If you want to serve it for a special occasion, add a handful of fresh berries like raspberries or blueberries on the side. The tartness of the berries adds a fresh note to the cake.
What I Have Learnt
Over the years, I’ve picked up a few things about this cake that have really enhanced my baking experience.
- Fresh apricots are best: While canned apricots might be convenient, fresh apricots make all the difference in terms of flavor and texture. They create that beautiful caramelized top.
- Don’t overmix: It’s tempting to keep mixing the batter to make it extra smooth, but overmixing will lead to a denser texture. Gentle folding is key.
- Room temperature ingredients: Having your butter and eggs at room temperature ensures that everything mixes evenly and you get a fluffy batter.
FAQs
What Ingredients Do I Need For Mary Berry’s Apricot Cake?
To make Mary Berry’s Apricot Cake, you will need the following ingredients: 175g of butter, 175g of caster sugar, 3 large eggs, 175g of self-raising flour, 100g of dried apricots (chopped), 1 tsp of baking powder, and 2 tbsp of milk. Additionally, you will need apricot jam for glazing the cake once it is baked.
How Long Does It Take To Bake Mary Berry’s Apricot Cake?
The baking time for Mary Berry’s Apricot Cake is approximately 45-50 minutes. The cake should be baked in a preheated oven at 180°C (350°F) or 160°C (320°F) for fan ovens. It’s important to check the cake with a skewer to ensure it comes out clean before removing it from the oven.
Can I Substitute The Apricots In Mary Berry’s Apricot Cake With Other Dried Fruits?
Yes, you can substitute the dried apricots with other dried fruits such as raisins, sultanas, or dried peaches. However, keep in mind that this may slightly alter the flavor profile of the cake. Apricots give the cake a distinct fruity sweetness and texture, so other dried fruits might result in a different taste and consistency.