Description
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.
Ingredients
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.
Instructions
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.