All-in-one apricot and almond cake

All-in-one apricot and almond cake

The Birthday Cake Book
Laura Edwards

This is a very versatile recipe which you can use throughout the summer, ringing the changes by using seasonal, ripe fruit. Try combining sliced, ripe peaches with blackberries or blueberries or try raspberries, sliced plums, halved cherries or even blackcurrants and finely chopped mint (as long as the total weight of fruit is around 250 g).

For the cake


Quantity Ingredient
175g unsalted butter, really soft, diced, plus more for the tin
150g self-raising flour
1 teaspoon baking powder
75g ground almonds
3 eggs, lightly beaten
175g golden caster sugar
1 large unwaxed lemon, finely zested and juiced
1 teaspoon almond extract, (optional)
250g ripe apricots, stoned and sliced

To decorate

Quantity Ingredient
100g golden caster sugar
2 squeezes lemon juice
4 apricots, halved
3 tablespoons apricot jam
icing sugar, to dust


  1. Preheat the oven to 170°C/fan 160°C. Butter a 20 cm round cake tin and line the base with baking parchment.
  2. For this all-in-one recipe I use an electric mixer with a beater attachment, but you could use a food processor, or a bowl and an electric whisk.
  3. First, sift the flour and baking powder into the bowl of the mixer. Beat in all the other ingredients (except the apricots), being careful not to over-mix, for a light cake.
  4. Spoon half the cake batter into the prepared tin, level it and sprinkle the sliced apricots over the cake. Spoon the remaining mixture over the top and level the batter. Bake for 50–60 minutes, or until the centre springs back to the touch. Leave in the tin for a few minutes, then turn out on to a wire rack to cool. Remove the papers.
  5. To decorate, bring 600 ml water and the caster sugar to a simmer and add a squeeze of lemon juice. Add the halved apricots and gently simmer for a few minutes. Remove from the syrup, dry on a piece of kitchen towel and cool. Place on top of the cooled cake.
  6. Warm the apricot jam, then press it through a sieve. Place into a clean pan and add another squeeze of lemon juice. Brush over the apricots. Dust with icing sugar before serving with a jug of cream.
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