Enjoy the delectable tastes of Mary Berry’s Apricot Cake, a luscious blend of fresh apricots, buttery goodness, and aromatic spices, crowned with a dusting of powdered sugar. This recipe takes about 80 minutes to make and serves 12 people. A slice of culinary artistry awaits.
Try More Mary Berry Recipes:
- Mary Berry Marmalade Loaf Cake
- Mary Berry Blueberry Muffin Recipe
- Mary Berry Millionaires Cheesecake Recipe
💗 Discover The Joy Of Cooking With This Recipe
- Simple Ingredients: The recipe uses readily available ingredients, making it accessible for home bakers.
- Easy to Follow: Mary Berry is known for her straightforward recipes, and this apricot cake is no exception, making it suitable for bakers of all skill levels.
- Fruity Flavor: The use of apricots adds a unique fruity flavor and texture to the cake, making it a refreshing alternative to traditional cakes.
- Customizable: Bakers can experiment by adding nuts, spices, or other fruits to suit their taste preferences.
- Aesthetic Appeal: The golden apricots create a visually appealing cake, making it a great option for gatherings and celebrations.
❓ What Is Mary Berry Apricot Cake Recipe?
Mary Berry’s Apricot Cake is a delightful recipe featuring a moist cake base and sweet apricots it combines simple ingredients and baking techniques, resulting in a flavorful and visually appealing dessert, perfect for various occasions.
🍑 Mary Berry Apricot Cake Ingredients
- 2 pounds fresh apricots, halved and pit removed
- 1 Tbsp lemon juice
- ½ cup butter, room temperature
- ¾ cup sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- 2 Tbsp powdered sugar, for serving
🥧 How To Make Mary Berry Apricot Cake
- Prepare a 9-inch springform pan by greasing the bottom and the sides with baking spray or butter and placing it in a preheated 350°F (180°C) oven. Place aside.
- Puree 1/2 of the apricots with the lemon juice in a food processor, blender, or immersion blender, and set aside.
- Keep the remaining apricots, and cut them into quarters.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 4 to 5 minutes.
- Slowly incorporate eggs. Then, whisk in the vanilla extract until smooth.
- Combine the flour, baking powder, cinnamon, and salt in a small bowl. Beat until barely mixed and add to the mixture.
- Beat in the apricot puree until incorporated into the batter.
- Put the batter in the springform pan. Bake for 55–60 minutes, or until a skewer inserted in the center is clean. Distribute the apricot quarters evenly on top of the batter.
- Sprinkle with powdered sugar once they have cooled.
💭 Recipe Tips
- Choose ripe, juicy apricots for the best flavor. They should yield slightly to gentle pressure when touched.
- Ensure your batter is well-mixed and smooth to create a moist and even-textured cake.
- When adding the apricot quarters on top of the batter, distribute them evenly to ensure a balanced taste in every bite.
- Keep an eye on the cake as it bakes. Use a skewer to check for doneness; it should come out clean from the center of the cake.
- Wait until the cake has cooled before sprinkling powdered sugar. This adds a lovely, sweet finish to your creation.
☕ What To Serve With Apricot Cake?
Complement Apricot Cake with a variety of delightful accompaniments such as ice cream, or whipped cream, or enjoy alongside a refreshing cup of tea, coffee, milk, champagne, or sparkling water.
🎚 How Long Does Apricot Cake Last?
- In The Fridge: Apricot Cake can be kept for about 2 to 7 days when stored in an airtight container in the refrigerator.
- In The Freezer: Apricot Cake can be frozen for up to 3 months make sure to wrap it tightly in plastic wrap and place freezer-safe bag. Thaw in the refrigerator before serving.
How To Reheat Apricot Cake?
- Oven: Turn the oven temperature up to 250 degrees Fahrenheit, arrange an apricot cake slice on a baking sheet then wrap it with aluminum foil and heat for 8 to 10 minutes.
- Microwave: Transfer a slice of apricot cake to a microwave-safe plate then use a microwave-safe lid to cover it and heat for 15 to 30 seconds at a time on medium power.
FAQs
Why is my apricot cake dense and not fluffy?
Your cake may be dense due to overmixing the batter or using too much flour, which can inhibit the rise and create a denser texture.
How do you keep the apricot cake from sinking in the middle?
To prevent apricot cake from sinking in the middle, ensure you use fresh baking powder, and avoid opening the oven door frequently during baking.
Why did my apricot cake turn out dry?
Your apricot cake may have turned out dry due to overbaking, using too little fat or liquid, or not properly covering and storing it after baking.
How do you keep the top of apricot cake flat when baking?
To keep the top of apricot cake flat when baking, ensure you evenly spread the batter in the pan and avoid overfilling it. Level the top with a spatula before baking.
Try More Mary Berry Recipes:
- Mary Berry Date And Walnut Cake
- Mary Berry Manor House Cake Recipe
- Mary Berry Apricot Frangipane Tart
Mary Berry Apricot Cake Nutrition Facts
Amount Per Serving
- Calories 246.2
- Total Fat 10.1 g
- Saturated Fat 2.6g
- Cholesterol 38.8mg
- Sodium 159.6 mg
- Potassium 258.7mg
- Total Carbohydrate 36.7g
- Dietary Fiber 1.7g
- Sugars 14.2g
- Protein 3.9 g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Apricot Cake
Description
Enjoy the delectable tastes of Mary Berry’s Apricot Cake! A luscious blend of fresh apricots, buttery goodness, and aromatic spices, crowned with a dusting of powdered sugar. A slice of culinary artistry awaits.
Ingredients
Instructions
- Prepare a 9-inch springform pan by greasing the bottom and the sides with baking spray or butter and placing it in a preheated 350°F (180°C) oven. Place aside.
- Puree 1/2 of the apricots with the lemon juice in a food processor, blender, or immersion blender, and set aside.
- Keep the remaining apricots, and cut them into quarters.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-high speed until fluffy, about 4 to 5 minutes.
- Slowly incorporate eggs. Then, whisk in the vanilla extract until smooth.
- Combine the flour, baking powder, cinnamon, and salt in a small bowl. Beat until barely mixed and add to the mixture.
- Beat in the apricot puree until incorporated into the batter.
- Put the batter in the springform pan. Bake for 55–60 minutes, or until a skewer inserted in the center is clean. Distribute the apricot quarters evenly on top of the batter.
- Sprinkle with powdered sugar once they have cooled.
Notes
- Choose ripe, juicy apricots for the best flavor. They should yield slightly to gentle pressure when touched.
- Ensure your batter is well-mixed and smooth to create a moist and even-textured cake.
- When adding the apricot quarters on top of the batter, distribute them evenly to ensure a balanced taste in every bite.
- Keep an eye on the cake as it bakes. Use a skewer to check for doneness; it should come out clean from the center of the cake.
- Wait until the cake has cooled before sprinkling powdered sugar. This adds a lovely, sweet finish to your creation.