Mary Berry Apricot Cake Recipe

The Mary Berry Apricot Cake is a delightful and moist dessert that perfectly balances the natural sweetness of apricots with a tender, buttery crumb. This classic British cake is ideal for afternoon tea, dessert, or a sweet snack. With its vibrant apricot flavor and elegant presentation, it’s sure to impress family and friends alike. Mary Berry’s reliable and straightforward approach ensures that even novice bakers can achieve delicious results with ease.

What is Mary Berry Apricot Cake?

Mary Berry’s Apricot Cake is a traditional loaf or round cake featuring fresh or dried apricots folded into a buttery batter. The apricots add a burst of fruity sweetness and moisture, while the cake remains light and fluffy. Often enhanced with a hint of almond extract or lemon zest, this cake embodies comfort and elegance, making it a beloved favorite in many households.

Other Popular Recipes

• Mary Berry Egg Custard Tart
• Mary Berry Blondies
• Delia Smith Date And Walnut Cake

Why You Should Try This Recipe

• Natural Sweetness: Fresh or dried apricots provide a healthy sweetness without the need for excessive sugar.
• Moist and Tender: Achieves a wonderfully moist texture that keeps the cake from being dry.
• Elegant Presentation: Perfect for special occasions, tea parties, or as a sophisticated dessert.
• Versatile Serving Options: Enjoy it plain, with a dusting of icing sugar, or alongside a dollop of whipped cream or yogurt.
• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all baking levels.

Ingredients Needed to Make Mary Berry Apricot Cake

For the Cake:

• Butter: 175g (6 oz), softened, for richness.
• Caster sugar: 175g (6 oz), for sweetness.
• Eggs: 3 large, at room temperature, to bind the ingredients.
• Self-raising flour: 225g (8 oz), sifted, for a light texture.
• Bicarbonate of soda: 1 teaspoon, to help the cake rise.
• Milk: 150ml (5 fl oz), to moisten the batter.
• Vanilla extract: 1 teaspoon, for flavor.
• Chopped apricots: 200g (7 oz), pitted, fresh or dried.
• Toasted almonds: 100g (3.5 oz), roughly chopped, for crunch.
• Lemon zest: From one lemon, for a citrusy twist.
• Mixed spice or cinnamon: 1 teaspoon, for warmth (optional).
• Salt: A pinch, to enhance the flavors.

Optional Glaze:

• Icing sugar: 100g (3.5 oz), sifted.
• Lemon juice: 2-3 tablespoons, to make the glaze.

Equipment

• Loaf tin: 900g (2lb) capacity, greased and lined with parchment paper.
• Mixing bowls: For preparing the batter.
• Electric mixer: For creaming the butter and sugar.
• Spatula: For folding in ingredients.
• Measuring cups and spoons: For accurate measurements.
• Cooling rack: Allow the cake to cool evenly.
• Knife: This is used to slice the cake once it is cooled.
• Saucepan: For soaking dried apricots (if using).

Instructions to Make Mary Berry Apricot Cake

Step 1. Preheat the Oven

Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease a 900g (2lb) loaf tin and line it with parchment paper, allowing some overhang for easy removal.

Step 2. Soak the Apricots

• Prepare Apricots: If using dried apricots, place the chopped apricots in a saucepan.
• Add Liquid: Pour over 100ml (3.5 fl oz) of boiling water or orange juice.
• Soak: Stir and let the apricots soak for about 10 minutes. This softens them and enhances their natural sweetness.

Step 3. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter and caster sugar until light and fluffy, about 3-4 minutes.

Step 4. Add the Eggs and Vanilla

• Beat in Eggs: Add the eggs one at a time, beating well after each addition.
• Stir in Vanilla: Mix in the vanilla extract until fully incorporated.

Step 5. Combine Dry Ingredients

In a separate bowl, sift together the self-raising flour, mixed spice or cinnamon (if using), and a pinch of salt.

Step 6. Mix Wet and Dry Ingredients

• Alternate Adding Flour and Milk: Gradually fold the dry ingredients into the butter mixture, alternating with milk. Start and end with the flour mixture.
• Add Lemon Zest: Stir in the lemon zest for a fresh, citrusy flavor.
• Fold in Apricots and Almonds: Gently fold in the soaked apricots (including any remaining liquid) and the toasted almonds until evenly distributed throughout the batter.

Step 7. Transfer to the Loaf Tin

• Pour the batter into the prepared loaf tin, smoothing the top with a spatula to ensure an even surface.

Step 8. Bake the Cake

• Place the loaf tin in the preheated oven and bake for 50-60 minutes, or until the cake is golden brown and a skewer inserted into the center comes out clean.

Step 9. Cool the Cake

• 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.

Step 10. Prepare the Optional Glaze

• Mix Glaze Ingredients: In a small bowl, combine icing sugar with enough lemon juice to achieve a smooth, pourable consistency.
• Drizzle Glaze: Once the cake is completely cool, drizzle the glaze over the top. Allow it to set before slicing.

Step 11. Serve the Cake

• Slice and Serve: Carefully lift the cake out of the tin using the parchment paper overhang. Slice into squares or rectangles.
• Optional Garnish: Add a sprinkle of extra chopped almonds or a dusting of icing sugar for an elegant touch.

What Goes Well With Mary Berry Apricot Cake

• Tea or Coffee: Perfect accompaniment for a slice of the cake.
• Butter Spread: A thin layer of butter enhances the flavors.
• Cream Cheese: Adds a tangy contrast to the sweetness.
• Whipped Cream: For extra indulgence.
• Fresh Berries: Strawberries or raspberries add a refreshing tartness.

Expert Tips for Making the Best Mary Berry Apricot Cake

• Soak the Apricots Thoroughly: Ensure they are soft and blend well into the cake.
• Room Temperature Ingredients: Make sure the butter and eggs are at room temperature for a smoother batter and better incorporation.
• Don’t Overmix: Mix until just combined to keep the cake tender and avoid a dense texture.
• Toast the Almonds: Lightly toast the almonds before adding them to the batter to bring out their flavor and add extra crunch.
• Check for Doneness Early: Oven temperatures can vary, so start checking the cake a few minutes before the suggested baking time to prevent overbaking.

Easy Variations of Mary Berry Apricot Cake

• Orange Zest: Add the zest of one orange to the batter for a citrusy twist.
• Chocolate Chips: Fold in some chocolate chips for an extra layer of indulgence.
• Glazed Icing: Drizzle with a simple icing made from icing sugar and orange juice or lemon juice.
• Spiced Cake: Increase the amount of mixed spice or add a pinch of nutmeg and ginger for a warmer flavor profile.
• Dried Fruits: Incorporate other dried fruits like cranberries or raisins for added variety.

Best Practices to Store Mary Berry Apricot Cake

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Can be refrigerated to extend freshness up to a week. Bring to room temperature before serving for the best texture.
• Freezing: Wrap slices individually in cling film and place them in a freezer-safe container or bag. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Best Practices to Reheat Mary Berry Apricot Cake

• Microwave: Warm slices for 10-15 seconds for a soft and moist texture.
• Oven: Wrap slices in foil and warm at 150°C (300°F) for about 10 minutes to enjoy them warm and slightly crispy on the outside.
• Room Temperature: Allow the cake to sit at room temperature for a few minutes to soften if it has been refrigerated.

How Can I Make Mary Berry Apricot Cake Healthier?

• Reduce Sugar: Decrease the amount of brown sugar or use a natural sweetener like honey or maple syrup.
• Whole Wheat Flour: Substitute half the flour with whole wheat flour to add fiber and nutrients.
• Add Seeds: Incorporate flaxseeds or chia seeds into the batter for added omega-3 fatty acids and fiber.
• Use Low-Fat Milk: Use skimmed milk or a plant-based alternative.
• Increase Nuts: Add more almonds or incorporate a mix of different nuts like pecans for enhanced protein and healthy fats.

Nutrition Value (per slice)

• Calories: 280 kcal
• Protein: 5g
• Fat: 12g
• Carbohydrates: 38g
• Sugar: 22g
• Fiber: 3g

FAQs

Can I substitute almonds with another type of nut in Mary Berry Apricot Cake?

Yes, you can substitute almonds with walnuts, pecans, or hazelnuts depending on your preference. Each nut will bring a different flavor and texture to the cake, allowing you to customize it to your liking.

How do I prevent my cake from being too dry?

To prevent dryness, ensure you do not overbake the cake. Check for doneness a few minutes before the recommended baking time by inserting a skewer into the center; it should come out with a few moist crumbs. Additionally, make sure to accurately measure your ingredients, especially the flour, to maintain the correct moisture balance.

Can I make this cake vegan?

Yes, you can make a vegan version by substituting the butter with a plant-based alternative, using flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of regular eggs, and opting for a vegan sweetener like maple syrup. Ensure all other ingredients, such as flour and baking powder, are vegan-friendly.

Final Words

The Mary Berry Apricot Cake is a delightful and comforting dessert that beautifully balances the natural sweetness of apricots with the rich crunch of almonds. Its moist texture and warm spices make it a perfect treat for any time of the day.

Whether you’re enjoying a slice with your afternoon tea, serving it at a gathering, or sharing it with loved ones, this cake is sure to impress with its delicious flavors and inviting aroma.

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• Mary Berry Tiffin Recipe
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