Mary Berry Apple And Apricot Cake Recipe [Tips & Tricks]

If you’re looking for a deliciously moist and flavorful cake, Mary Berry’s Apple and Apricot Cake recipe is a must-try!

Combining the sweetness of ripe apples and apricots with a soft, tender crumb, this cake is perfect for any occasion, whether you’re hosting a tea party or just craving a comforting homemade treat. Mary Berry’s recipes are always a hit, and this one is no exception – it’s simple to make, yet feels special with every bite. Plus, the fruity twist adds a refreshing touch, making it a unique dessert everyone will love!

Mary Berry Apple And Apricot Cake Recipe

Ingredients Needed

To make Mary Berry’s Apple and Apricot Cake, you’ll need a mix of fresh, wholesome ingredients that combine to create a moist, flavorful, and slightly tangy cake. Each ingredient plays a crucial role in achieving the right balance of sweetness, texture, and aroma. Here’s the full list:

For The Cake

• Butter: 225g (8 oz) – Softened butter is the base of this cake, contributing to a rich and tender crumb. It also provides flavor, giving the cake a luscious texture.
• Caster sugar: 225g (8 oz) – This finely granulated sugar ensures a smooth batter and helps to create the perfect sweetness without any grittiness.
• Self-raising flour: 225g (8 oz) – The self-raising flour is essential for giving the cake a light rise without needing any additional raising agents. It provides structure while ensuring the cake doesn’t become dense.
• Eggs: 3 large – Eggs bind the ingredients together and provide moisture. They also act as a leavening agent, helping the cake rise and giving it a fluffy texture.
• Baking powder: 1 teaspoon – A little added baking powder ensures the cake rises well, especially if the self-raising flour is not as potent.
• Cinnamon: 1 teaspoon – The warm spice of cinnamon adds depth of flavor, complementing the fruity filling and enhancing the cake’s aroma.
• Vanilla extract: 1 teaspoon – Vanilla extract brings a lovely, fragrant sweetness that balances the tartness of the apples and apricots.
• Apples: 2 medium – Peeled, cored, and chopped into small chunks. Apples provide moisture and a slight tartness that balances the sweetness of the apricots and the cake’s richness.
• Dried apricots: 100g (3.5 oz) – Chopped into small pieces, apricots lend their natural sweetness and chewiness to the cake. Their tartness complements the apples perfectly.

For The Topping

• Sugar: 2 tablespoons (optional) – This is sprinkled over the top of the cake before baking to give it a gentle sweet crunch on top.
• Flaked almonds: 2 tablespoons (optional) – These are optional, but they add a nutty texture and a golden crunch, further enhancing the cake’s overall flavor profile.

Equipment Needed

The right equipment ensures your cake bakes evenly, holds together well, and looks beautiful when finished. Here’s what you’ll need:

• Mixing bowls: 2 large mixing bowls for combining the wet and dry ingredients separately. A large bowl will help prevent spills while you mix.
• Electric mixer or wooden spoon: An electric hand mixer is perfect for creaming the butter and sugar together and mixing the batter quickly. Alternatively, you can use a wooden spoon, though it will require a bit more elbow grease.
• Measuring cups and spoons: Accurate measurements are key to a successful cake, especially when dealing with ingredients like flour, sugar, and spices.
• Knife and chopping board: For preparing your apples and apricots. A sharp knife is important to chop the dried apricots into small, even pieces and to cut your apples into chunks.
• 9-inch round cake tin: This is the recommended size for the cake. It’s important to grease and line the tin well so the cake doesn’t stick.
• Baking parchment: Lining the cake tin with parchment paper ensures an easy release and a smooth finish to your cake.
• Cooling rack: After baking, placing the cake on a cooling rack will help it cool evenly, preventing any sogginess from steam.

How To Make Mary Berry’s Apple And Apricot Cake

Now, let’s get into the step-by-step process of making Mary Berry’s Apple and Apricot Cake. Each stage is simple, but when done right, it produces a beautifully moist and flavorful cake.

1. Preheat the oven: Start by preheating your oven to 180°C (160°C for fan ovens), or 350°F. This ensures that the oven is ready when it’s time to pop the cake inside.

2. Prepare the cake tin: Grease and line a 9-inch round cake tin with baking parchment. This step is vital for easy removal of the cake after baking, ensuring it doesn’t stick.

3. Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light, fluffy, and pale. If you’re using an electric mixer, start on a low speed and gradually increase to prevent the sugar from flying everywhere. This step incorporates air into the mixture, helping the cake rise.

4. Add the eggs: Crack the eggs into a separate bowl and beat them lightly with a fork. Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. If the mixture starts to curdle, add a small spoonful of flour to help stabilize it.

5. Sift in the dry ingredients: Sift together the self-raising flour, cinnamon, and baking powder into the mixture. Folding the dry ingredients in gently with a spatula or wooden spoon ensures the mixture doesn’t deflate.

6. Incorporate the apples and apricots: Gently fold in the chopped apples and dried apricots. Make sure the fruit is evenly distributed throughout the batter for a balanced taste in every bite.

7. Transfer to the cake tin: Spoon the batter into the prepared cake tin and smooth the top with a spatula. This ensures the cake bakes evenly.

8. Add optional toppings: If desired, sprinkle the top of the cake with flaked almonds and sugar to create a golden, crunchy topping.

9. Bake the cake: Place the tin in the preheated oven and bake for about 45-50 minutes. The cake is done when it is golden brown and a skewer inserted into the center comes out clean. If the cake is browning too quickly, cover it with foil and continue baking.

10. Cool the cake: Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes. Then, transfer it to a cooling rack to cool completely.

Expert Tips

1. Use room temperature butter and eggs: Cold butter or eggs can cause the batter to seize up, resulting in a dense cake. Always use ingredients at room temperature for a smooth, even batter.

2. Chop fruit evenly: For an even distribution of fruit throughout the cake, make sure your apple chunks and apricot pieces are roughly the same size. This way, no part of the cake will be too dry or too wet.

3. Don’t overmix the batter: When folding in the flour, be gentle. Overmixing can cause the cake to become tough. Mix until just combined.

4. Check the cake early: Every oven is different, so start checking your cake at the 40-minute mark. Insert a skewer or toothpick into the center – if it comes out clean, the cake is done.

5. Add a touch of lemon juice: A little splash of lemon juice can add an extra zing to the fruit. If you want to accentuate the tartness of the apples and apricots, try adding a teaspoon of lemon juice to the fruit before folding it into the batter.

Mary Berry’s Apple and Apricot Cake is an effortlessly elegant dessert that strikes a perfect balance between moist and tender crumb, and a delightful fruitiness. With its sweet apricot and slightly tart apple combination, the cake is a satisfying treat for both afternoon tea and special occasions.

Its easy-to-follow method, combined with expert tips for achieving the perfect texture, ensures that even novice bakers can create a show-stopping cake. Whether you’re looking to impress guests or enjoy a homemade slice with a cup of tea, this cake will surely become a family favorite.

Easy Recipe Variations For Mary Berry’s Apple And Apricot Cake

Mary Berry’s Apple and Apricot Cake is already a delightful treat, boasting a tender texture, sweet fruitiness, and a comforting warmth. However, if you’re feeling a bit adventurous or want to add your own twist to this classic, there are several easy variations you can try. These adjustments range from simple ingredient swaps to complete flavor transformations, ensuring your cake stays fresh and exciting every time you make it.

1. Substitute the Apricots

   While apricots provide a sweet and slightly tangy contrast to the apples, you can experiment with other fruits. Pears, for example, offer a more delicate flavor, and raspberries can introduce a bit of tartness to balance the sweetness of the apples. Dried fruits like raisins, sultanas, or dried cranberries can also replace apricots for a more chewy texture and a burst of sweetness.

2. Add a Nutty Twist

   Incorporating nuts into the batter can add texture and depth to the cake. Walnuts, almonds, or pecans are excellent choices.

   You can fold them into the mixture or sprinkle them over the top before baking for a crunchy topping. For an even more indulgent touch, consider adding chopped hazelnuts, which pair wonderfully with the sweet, fruity notes of the cake.

3. Spice It Up

   If you’re looking for a warmer, more aromatic cake, spice variations can make a world of difference. A dash of cinnamon, ground ginger, or nutmeg can elevate the flavors of both the apples and apricots.

   Cinnamon especially complements the natural sweetness of apples, giving the cake a cozy, fall-inspired vibe. Alternatively, you can also add a touch of cardamom for an exotic twist.

4. Make It Lighter

   For a lighter version of Mary Berry’s Apple and Apricot Cake, you can swap some of the flour for ground almonds or coconut flour, which not only makes the cake gluten-free but also gives it a subtle nutty flavor. You can also reduce the sugar content slightly without compromising the cake’s sweetness, especially if you opt for naturally sweet fruits like ripe pears or bananas in place of some of the apples.

5. Add a Zesty Lemon Twist

   Incorporating lemon into the recipe can introduce a refreshing zing to the cake. Add some finely grated lemon zest to the batter or drizzle a light lemon glaze over the finished cake for an added citrus burst. The brightness of lemon pairs beautifully with the earthy sweetness of the apples and apricots, creating a balanced and inviting flavor profile.

Best Practices To Store Leftovers

Proper storage is key to keeping your Apple and Apricot Cake fresh for as long as possible, maintaining its moist texture and vibrant flavors. Here are a few best practices to ensure your leftovers stay delicious:

1. Cool Completely Before Storing

   It’s tempting to store the cake immediately after baking, but it’s important to let it cool completely. Allowing the cake to cool ensures that any residual moisture doesn’t create condensation inside the storage container, which could lead to sogginess or mold growth. If you’re in a hurry, place the cake on a wire rack to help it cool evenly.

2. Airtight Containers

   Once cooled, store the cake in an airtight container to lock in moisture and prevent it from drying out. This will help retain the cake’s tender crumb for several days. If you don’t have an airtight container, wrapping the cake tightly in plastic wrap or aluminum foil works just as well.

3. Refrigeration for Extended Freshness

   If you plan to keep the cake for more than a few days, it’s best to refrigerate it. The fridge will slow down the growth of bacteria and preserve the cake for about 4 to 5 days.

   Simply wrap it in plastic wrap or place it in an airtight container before refrigerating. If the cake has a topping, like icing or glaze, make sure it’s not exposed directly to the cold air to prevent it from hardening.

4. Freezing for Long-Term Storage

   For longer-term storage, you can freeze your Apple and Apricot Cake. Slice the cake into individual portions for convenience, then wrap each slice in plastic wrap and place them in a freezer-safe bag.

   This will prevent freezer burn and allow you to defrost just the amount you need. To thaw, simply remove the slices from the freezer and leave them at room temperature for a few hours. Alternatively, you can warm them up in the microwave or oven for a freshly baked taste.

What Goes Well With Apple And Apricot Cake

Pairing your Apple and Apricot Cake with the right accompaniments can elevate the overall dessert experience. From beverages to side dishes, here are some delightful combinations to complement the cake’s flavors:

1. Creamy Custard or Ice Cream

   Apple and Apricot Cake has a wonderfully soft and moist texture that pairs perfectly with a rich, creamy custard. Vanilla custard is a classic pairing, as its subtle sweetness and smooth texture enhance the fruitiness of the cake.

   If you’re in the mood for something colder, a scoop of vanilla, cinnamon, or honey ice cream would be equally delightful. The cool, creamy contrast with the warm cake adds an extra layer of indulgence.

2. Fresh Berries

   For a more refreshing addition, consider serving the cake with fresh berries like strawberries, blueberries, or raspberries. Their bright, tart flavors cut through the sweetness of the cake, providing a pleasant balance. You can also make a quick berry compote by simmering the fruits with a little sugar to create a syrupy topping to drizzle over the cake.

3. Tea or Coffee

   Apple and Apricot Cake pairs beautifully with a hot beverage like a cup of tea or coffee. The slightly spiced and fruity flavor of the cake complements a wide range of teas, from Earl Grey to chai. If you’re more of a coffee drinker, a mild latte or a rich espresso will work wonderfully, adding a touch of bitterness that contrasts nicely with the cake’s sweetness.

4. Cheese

   Though unconventional, a small serving of cheese can make for a sophisticated accompaniment. A sharp cheddar or a mild goat cheese can balance the sweetness of the cake with their tangy profiles. The creamy texture of the cheese also pairs well with the moist crumb of the cake, creating an interesting contrast of flavors.

5. Whipped Cream or Greek Yogurt

   For a lighter topping, a dollop of whipped cream or Greek yogurt can add a tangy, creamy element to the dessert. Whipped cream, especially when lightly sweetened with vanilla or honey, creates a luscious contrast to the soft, fruity texture of the cake. Greek yogurt, on the other hand, offers a thicker, slightly tangy option that balances out the sweetness, making it perfect for those who prefer a less sugary topping.

Conclusion

Mary Berry’s Apple and Apricot Cake is a timeless dessert that combines the comforting flavors of apples and apricots with a soft, tender crumb. Whether you decide to stick with the classic recipe or put your own spin on it, the cake remains a versatile and delightful treat for any occasion.

From easy recipe variations like adding nuts or spices to best practices for storing leftovers, this cake offers endless possibilities for enjoyment. Pairing it with a rich custard, a cup of tea, or even a scoop of ice cream only adds to its charm, making it the perfect dessert for family gatherings, afternoon tea, or as a comforting treat for yourself. With its moist texture, fruity flavor, and simple elegance, this cake will surely become a go-to recipe in your baking repertoire.

FAQs

What Ingredients Are Needed For Mary Berry’s Apple And Apricot Cake?

To make Mary Berry’s apple and apricot cake, you will need the following ingredients: 2 medium apples, 100g dried apricots, 175g unsalted butter, 175g caster sugar, 3 large eggs, 200g self-raising flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, and a pinch of salt.

How Do I Prepare The Apples And Apricots For The Cake?

For the apples, peel, core, and chop them into small cubes. For the dried apricots, chop them into small pieces as well. This helps ensure they bake evenly into the cake.

Can I Use Fresh Apricots Instead Of Dried Apricots?

While fresh apricots could be used, they are not typically recommended in this recipe as dried apricots provide more concentrated flavor and a better texture when baked into the cake.

What Is The Best Way To Ensure My Cake Rises Properly?

To ensure your cake rises, make sure to use fresh self-raising flour and baking powder. Additionally, avoid overmixing the batter, as this can result in a denser cake.

How Long Should I Bake Mary Berry’s Apple And Apricot Cake?

Bake the cake in a preheated oven at 160°C (140°C for fan ovens) or 325°F for about 1 hour to 1 hour 10 minutes. Check if the cake is done by inserting a skewer into the center; it should come out clean.

Can I Make This Cake Ahead Of Time?

Yes, Mary Berry’s apple and apricot cake keeps well for several days. You can store it in an airtight container at room temperature, and it will stay fresh for up to 3 days. For longer storage, freeze the cake after it cools completely.

What Can I Use As A Substitute For Self-raising Flour In This Recipe?

If you don’t have self-raising flour, you can substitute it with plain flour and add 2 teaspoons of baking powder for every 200g of flour. Make sure to mix it thoroughly.

Can I Add Other Fruits To The Cake, Like Pears Or Peaches?

Yes, you can experiment with other fruits like pears or peaches, but keep in mind that the texture and flavor will change. Apples and apricots provide a nice balance of moisture and sweetness.

How Do I Know When The Cake Is Fully Baked?

To test if the cake is fully baked, insert a skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. If there’s wet batter on the skewer, bake it for a little longer.

Can I Frost Mary Berry’s Apple And Apricot Cake?

While this cake is delicious on its own, you can add a light dusting of icing sugar or a simple glaze. A cream cheese frosting or whipped cream could also complement the flavors of the apples and apricots if you prefer a more indulgent option.