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American Apple and Apricot Cake

July 27, 2013

Finally Apricots!

It really is not an easy task using dried apricots in baking for when apricots burn they are so unpleasant.  I finally found a recipe in which baked dried apricots are a delight rather than an annoying surprise.  Mary Berry’s American Apple and Apricot cake at first seemed dry when I noted the ingredients.  However, once I loosened the mixture with a little water (the same could be done with milk), the cake mix immediately became a better quality.  The cake turned out to be light with delicate sweet flavours.  I included chopped almonds as a topping to make a more appealing design.

This recipe was adapted from Mary Berry’s Baking Bible (BBC Books, 2009).

Apple Apricot


250g self – raising flour, 1 tsp baking powder, 225g caster sugar, 2 large eggs, 1/2 tsp almond extract, 150g butter (melted), 225g cooking apples (peeled, cored and thinly sliced), 100g dried apricots (chopped into small pieces), chopped almonds.


1.  Prepare a deep round cake tin.
2. Pre heat the oven to 160 degrees C.
3. Beat together the flour, baking powder, sugar, eggs almond extract and butter.
4. Gently fold in the fruit.
5. Pour the mixture into a baking tin.
6. Sprinkle some almonds over the top.
7. Bake for an hour and 15 minutes until the cake is firm to the touch.
8. Leave the cake to cool a little before serving.

Saffy’s Serving Ideas:

1. Greek Style Yoghurt and stewed apples.
2. Warm custard with walnut halves.
3. Apple and Cinnamon sauce.


From → Baking

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