Mary Berry Apricot Cake Recipe [Tips & Tricks]

If you’re looking for a delicious and easy-to-make cake that combines the sweetness of apricots with the expert touch of a baking legend, Mary Berry’s apricot cake recipe is an absolute must-try!

Mary Berry’s baking always brings that perfect balance of flavor and texture, and this cake is no exception. With its moist crumb, subtle sweetness, and the lovely burst of apricot, it’s the kind of treat that can brighten up any occasion. Plus, it’s simple to whip up, so you don’t have to be an expert baker to impress your friends or family. Trust me, once you’ve tried it, you’ll be baking this cake on repeat!

Mary Berry Apricot Cake Recipe

Ingredients Needed

To make Mary Berry’s Apricot Cake, the ingredients are relatively straightforward but create a delightful, moist, and flavorful cake that’s perfect for any occasion. Here’s a breakdown of what you’ll need:

• Butter (softened) – 225g (1 cup): Butter is a key ingredient for creating the cake’s rich, tender texture. Softened butter blends more smoothly with the sugar, ensuring an even consistency.

• Caster Sugar – 225g (1 cup): Caster sugar, a finer sugar than regular granulated, helps achieve a finer crumb in cakes. Its ability to dissolve quickly contributes to the smooth texture of the cake.

• Self-Raising Flour – 225g (1 ¾ cups): Self-raising flour already contains a raising agent (baking powder), so it gives the cake its rise without the need to add additional leavening. It also ensures a light, airy texture.

• Eggs – 4 large: Eggs provide structure, moisture, and richness. The eggs help bind all the ingredients together while adding to the cake’s flavor.

• Ground Almonds – 75g (¾ cup): The addition of ground almonds adds a subtle nutty flavor and a hint of moisture, making the cake richer and slightly denser.

• Dried Apricots – 150g (about 1 ½ cups): The apricots are the star of the cake!

  They provide natural sweetness, moisture, and a chewy texture. You’ll want to chop them into small pieces for easy incorporation into the batter.

• Orange Zest – 1 tbsp: Orange zest brightens the flavor profile of the cake, complementing the sweetness of the apricots with a citrusy zing. It’s a great way to add complexity to the cake.

• Vanilla Extract – 1 tsp: The vanilla extract brings out the overall sweetness of the cake and enhances the other flavors, creating a more rounded and aromatic experience.

• Baking Powder – 1 tsp: Though the self-raising flour already contains a raising agent, the additional teaspoon of baking powder helps ensure the cake rises well and has the right level of lightness.

• Milk – 2-3 tbsp: Milk is added to loosen the batter to the right consistency. The exact amount depends on the texture of your batter and should create a smooth, thick batter that can be easily spooned into the cake tin.

Equipment Needed

For making this delightful apricot cake, you will need a few key tools to ensure everything goes smoothly. Having the right equipment will help you achieve the best results.

• A 20 cm (8-inch) Round Cake Tin: This size tin is perfect for this cake as it allows enough space for the batter to rise properly. It’s recommended to line the base and sides of the tin with parchment paper to prevent sticking.

• Electric Mixer (Stand or Handheld): Using an electric mixer makes the creaming process quicker and more efficient, ensuring that the butter and sugar blend into a smooth, fluffy mixture. It also helps in incorporating the eggs and flour evenly.

• A Sharp Knife or Scissors: To chop the dried apricots into small, bite-sized pieces. A sharp knife ensures clean cuts without squishing the apricots.

• Large Mixing Bowl: You’ll need a large mixing bowl to combine all your ingredients. It’s crucial to give your batter enough space to be mixed without spilling.

• Sieve: To sift the self-raising flour and baking powder together, ensuring there are no lumps and that the dry ingredients are well distributed.

• Grater (for Zesting Orange): A microplane or fine grater is ideal for zesting the orange. You’ll want to only take the outer layer of the peel, avoiding the bitter white pith beneath.

• Cooling Rack: After baking, a cooling rack will help the cake cool down evenly, preventing it from becoming soggy from the steam trapped at the bottom.

How To Make Mary Berry’s Apricot Cake

Now that you have your ingredients and equipment ready, let’s walk through the step-by-step process to create this mouthwatering apricot cake.

1. Preheat the Oven:
   Set your oven to 160°C (325°F) for a fan-assisted oven or 180°C (350°F) for a conventional oven. This moderate temperature ensures the cake bakes evenly without becoming too dark on the outside before the inside is fully cooked.

2. Prepare Your Cake Tin:
   Grease the base and sides of your 20 cm (8-inch) round cake tin with butter, then line it with parchment paper. This helps ensure your cake comes out of the tin easily once baked.

3. Cream the Butter and Sugar:
   In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This process should take about 3-5 minutes. The air incorporated into the butter-sugar mixture will help the cake rise beautifully.

4. Add the Eggs:
   Add the eggs, one at a time, to the creamed butter and sugar, beating well after each addition. If the mixture starts to curdle, you can add a spoonful of the flour to bring it together.

5. Incorporate the Dry Ingredients:
   Sift the self-raising flour, baking powder, and ground almonds into the bowl with the wet ingredients. Gently fold them in using a spatula or wooden spoon. Take care not to overmix, as this can make the cake dense.

6. Add the Apricots, Orange Zest, and Vanilla:
   Stir in the chopped dried apricots, orange zest, and vanilla extract. These ingredients will provide bursts of flavor and texture throughout the cake. Add a splash of milk to loosen the batter if it seems too thick. The batter should be thick but easily spoonable.

7. Transfer to the Cake Tin:
   Spoon the batter into the prepared cake tin, spreading it out evenly with a spatula. Smooth the top so that the cake bakes evenly.

8. Bake the Cake:
   Place the tin in the preheated oven and bake for 40-50 minutes. Check the cake by inserting a skewer or cake tester into the center. If it comes out clean or with a few crumbs, the cake is done. If it’s still sticky, give it a little longer.

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

10. Serve and Enjoy:
    Once the cake has cooled, slice it up and serve!

    It pairs wonderfully with a cup of tea or coffee, offering a sweet, fruity flavor that’s perfect for afternoon snacking or a special dessert.

Expert Tips

• Soften Your Butter Properly: Ensure your butter is softened to room temperature before creaming with the sugar. Cold butter won’t incorporate air into the mixture as effectively, which could result in a denser cake.

• Chop Apricots Evenly: Try to chop the apricots into similar-sized pieces to ensure they bake evenly. If the pieces are too large, they may sink to the bottom of the cake, which could affect the texture.

• Don’t Overmix the Batter: After adding the dry ingredients, fold them in gently. Overmixing can develop the gluten in the flour, leading to a dense, tough cake rather than a light, airy one.

• Use Fresh Baking Powder: Check the expiration date of your baking powder. Old baking powder can lose its potency, resulting in a cake that doesn’t rise properly.

• Try Fresh Apricots in Season: If fresh apricots are in season, you can try using them for a slightly different texture and flavor. Just make sure they’re ripe and juicy, and you may need to adjust the baking time slightly.

Mary Berry’s Apricot Cake is a beautiful, simple dessert that brings together the richness of butter, the sweetness of apricots, and the freshness of orange zest. With its tender crumb and delightful chewiness from the apricots, it’s a cake that offers a perfect balance of flavors and textures. Whether you’re making it for a special occasion or just as an everyday treat, this cake is sure to become a family favorite.

By following the detailed steps and expert tips, you’ll create a cake that is not only delicious but also an impressive addition to your baking repertoire. So, gather your ingredients, preheat that oven, and enjoy a slice of this comforting and elegant apricot cake!

Easy Recipe Variations For Mary Berry’s Apricot Cake

Mary Berry’s Apricot Cake is a beloved classic, known for its rich, moist texture and delicate, fruity flavor. The simplicity of the recipe makes it incredibly versatile, leaving ample room for experimentation. Whether you want to tweak the flavor, change the texture, or add a bit of flair, there are plenty of easy variations you can try.

1. Add Different Dried Fruits:
The apricot flavor is the star of the cake, but you can experiment by swapping or mixing in other dried fruits. For a tropical twist, replace apricots with dried pineapple, mango, or papaya. Dried peaches or prunes also work beautifully if you’re seeking a more intense, deep flavor. You can also mix different dried fruits together to create a more complex taste profile, which pairs beautifully with the cake’s light sponge.

2. Spice it Up:
For a warming touch, add spices like cinnamon, ginger, or nutmeg to the cake batter. These aromatic spices will enhance the fruity flavor of the apricots and bring a comforting warmth to the cake, especially during colder months. A small pinch of allspice or cloves could also add a bit of complexity to the overall flavor. Just remember, a little goes a long way, so don’t overpower the apricots with too much spice.

3. Add a Nutty Touch:
For added texture and flavor, consider folding in chopped nuts like almonds, walnuts, or hazelnuts. The slight crunch of the nuts contrasts beautifully with the soft apricots and adds a nutty richness. You can either fold the nuts into the batter or sprinkle them on top before baking for a decorative finish. Toasting the nuts before adding them also intensifies their flavor, giving the cake an extra depth.

4. Make it Lighter with Yogurt or Buttermilk:
If you prefer a lighter, more delicate cake, try swapping some of the butter for yogurt or buttermilk. The tanginess from the yogurt or buttermilk will not only make the cake fluffier but will also complement the sweetness of the apricots in a delightful way. This variation can also help reduce the fat content of the cake without sacrificing any of its moisture or flavor.

5. Use a Glaze or Icing:
While Mary Berry’s Apricot Cake is delicious on its own, a drizzle of glaze or a light icing can elevate it further. A simple apricot glaze, made by simmering apricot jam and a touch of water or lemon juice, can add a glossy finish and deepen the apricot flavor. Alternatively, you could go for a cream cheese frosting or a dusting of powdered sugar. If you’re feeling adventurous, mix lemon zest into your glaze for a citrusy kick that pairs well with the apricots.

6. Try a Flour Swap:
For those looking for gluten-free options, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure you’re using a blend designed for baking so it can provide the structure needed to support the cake. For a more rustic, whole-grain flavor, you could swap in whole wheat flour or a combination of spelt flour and regular flour, which will give the cake a denser texture and a heartier flavor.

Best Practices To Store Leftovers

Storing leftovers properly is key to maintaining the freshness and texture of your apricot cake, especially if you plan to enjoy it for a few days after baking. Here are some best practices to ensure your cake stays delicious:

1. Let It Cool Completely:
Before storing, always allow the cake to cool completely. Storing a warm cake can lead to condensation, which might make the cake soggy. Once cooled, the cake can be stored without risk of becoming too moist or losing its structural integrity.

2. Use Airtight Containers:
For the best preservation, store your leftover apricot cake in an airtight container. This will prevent the cake from drying out while also protecting it from absorbing any unwanted odors from the fridge. If you don’t have an airtight container, wrap the cake tightly in plastic wrap or foil and then place it in a resealable bag.

3. Refrigeration:
If you have leftovers that need to be kept for more than a couple of days, refrigerate the cake. The cool temperature will slow down the spoilage process, but it can also make the cake slightly firmer. To counter this, let the cake sit at room temperature for about 15 minutes before serving, which helps restore its tenderness. If your cake has any icing or glaze, refrigeration may cause it to harden, so it’s best to store it separately if possible.

4. Freezing Leftovers:
Apricot cake freezes well and can be a lifesaver for busy days when you need a quick treat. To freeze, wrap individual slices tightly in plastic wrap or foil and place them in a freezer bag. For larger portions, wrap the whole cake carefully and freeze it. When you’re ready to enjoy it again, simply thaw it at room temperature or heat it gently in the oven to refresh the flavors.

5. Keep the Apricots Fresh:
Apricots are a fresh fruit, so you may want to keep an eye on the apricot pieces in the cake. They will continue to release moisture over time. To prevent them from making the cake soggy, you could substitute with apricot jam or puree the apricots and mix them into the batter, which will create a more stable texture that’s less likely to degrade in storage.

What Goes Well With Apricot Cake

Apricot cake is naturally sweet with a delicate fruit flavor, making it a versatile companion to a variety of beverages and accompaniments. Whether you’re serving it for afternoon tea, as a dessert, or as a snack, here are some great pairings to complement its flavors:

1. Tea:
A classic pairing with cake, tea works beautifully with apricot cake. Black tea, such as Earl Grey or Assam, is a great choice because its tannins balance the sweetness of the apricots. If you prefer herbal teas, chamomile or a light green tea can provide a subtle, soothing contrast to the cake’s fruity flavors. For something a bit more vibrant, a fruit-infused tea, like hibiscus or raspberry, will enhance the apricot notes while offering a refreshing, tangy kick.

2. Coffee:
Coffee and cake is a timeless combination, and apricot cake is no exception. A strong espresso or a cappuccino pairs wonderfully with the cake’s sweetness, while the coffee’s bitterness contrasts nicely with the fruitiness. If you’re in the mood for a sweeter drink, a flavored coffee like vanilla or caramel could add another layer of flavor that complements the apricot.

3. Whipped Cream or Clotted Cream:
The rich, creamy texture of whipped or clotted cream is the perfect counterpart to apricot cake. The smooth creaminess balances the slightly tart apricot, adding indulgence without overwhelming the cake’s natural flavors. You could even flavor the cream with a hint of vanilla or a touch of honey for an extra layer of sweetness.

4. Ice Cream or Sorbet:
If you’re serving the cake as a dessert, a scoop of vanilla ice cream or apricot sorbet would complement the fruit flavor while adding a refreshing cold element. The creaminess of the ice cream or the tanginess of the sorbet will add contrast, enhancing the overall experience. For a more indulgent twist, you could serve it with a salted caramel ice cream, which would add a savory, sweet balance.

5. Fresh Berries:
Fresh berries, like raspberries, strawberries, or blueberries, pair beautifully with apricot cake. Their bright acidity and juiciness cut through the cake’s sweetness, adding a refreshing contrast. You can serve them whole on the side or lightly macerate them in a bit of sugar and lemon juice for a more decadent topping.

Conclusion

Mary Berry’s Apricot Cake is a delightful treat that is both simple and adaptable. With just a few adjustments to the recipe, you can easily personalize it to suit your taste.

Whether you’re experimenting with different dried fruits, adding spices, or trying a gluten-free version, the options are endless. Storing leftovers properly ensures you can enjoy this cake for days to come, while pairing it with the right beverages or toppings elevates the experience even further. Whether for an afternoon tea or as a decadent dessert, apricot cake is sure to delight with its combination of light, fruity sweetness and tender texture.

FAQs

What Are The Main Ingredients In Mary Berry’s Apricot Cake?

The main ingredients for Mary Berry’s apricot cake include fresh apricots, butter, sugar, eggs, self-raising flour, ground almonds, and a small amount of vanilla extract. A pinch of salt is also included to balance the flavors.

How Do I Prepare The Apricots For Mary Berry’s Apricot Cake?

To prepare the apricots, you need to wash them thoroughly and cut them into small chunks or wedges. You can also remove the pit. For extra flavor, some recipes suggest lightly dusting the apricot pieces with a little flour before adding them to the batter to prevent them from sinking.

Can I Use Canned Apricots Instead Of Fresh Ones In Mary Berry’s Apricot Cake?

Yes, you can use canned apricots if fresh ones are not available. However, make sure to drain them well and reduce the amount of sugar in the recipe as canned apricots are often packed in syrup, which can add extra sweetness.

How Do I Make Mary Berry’s Apricot Cake Moist?

To ensure your apricot cake stays moist, be sure to include ground almonds, as they help retain moisture in the batter. Additionally, the use of fresh apricots adds moisture naturally. Be careful not to overbake the cake, as this can lead to dryness.

What Size Cake Tin Should I Use For Mary Berry’s Apricot Cake?

Mary Berry typically recommends using a 20cm (8-inch) round cake tin for her apricot cake. Grease and line the tin with parchment paper for easy removal after baking.

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

Mary Berry’s apricot cake usually takes about 45 to 50 minutes to bake at 180°C (160°C for fan ovens) or 350°F. However, the baking time can vary depending on your oven, so it’s important to check the cake by inserting a skewer or toothpick into the center-if it comes out clean, the cake is done.

Can I Substitute Self-raising Flour With Plain Flour In Mary Berry’s Apricot Cake Recipe?

If you only have plain flour, you can substitute it for self-raising flour by adding 2 teaspoons of baking powder for every 150g (1 cup) of plain flour. This ensures the cake rises properly.

Can I Freeze Mary Berry’s Apricot Cake?

Yes, you can freeze Mary Berry’s apricot cake. Once it has cooled completely, wrap it tightly in plastic wrap and then place it in an airtight container or freezer bag.

It can be stored in the freezer for up to 3 months. To defrost, leave it at room temperature for a few hours.

How Can I Store Mary Berry’s Apricot Cake?

Mary Berry’s apricot cake can be stored in an airtight container at room temperature for up to 3 days. If you prefer to keep it fresh for longer, you can refrigerate it, but it’s best to let it come to room temperature before serving.

Can I Add Other Fruits To Mary Berry’s Apricot Cake Recipe?

Yes, you can experiment by adding other fruits such as peaches, nectarines, or plums, which pair well with apricots. Just make sure to adjust the quantities to avoid making the batter too wet, and consider adjusting the baking time slightly based on the moisture content of the fruit you use.