Mary Berry’s Apple And Apricot Cake Recipe [GUIDE]

Mary Berry’s Apple and Apricot Cake is a delightful, moist, and aromatic dessert that masterfully combines the natural sweetness of apples and apricots with the rich texture of a classic cake batter. Mary Berry, the beloved British baking icon, is known for creating recipes that strike the perfect balance between simplicity and sophistication. This cake, in particular, showcases her genius for bringing together traditional ingredients and making them feel fresh, approachable, and irresistibly delicious.

The combination of apples and apricots in this cake is both visually appealing and incredibly flavorful. Apples lend a slightly tart note, which balances beautifully with the natural sweetness of the apricots. The cake itself is light, tender, and not overly sweet, making it an ideal treat for afternoon tea or as a comforting dessert after a family meal. The fruits are subtly baked into the batter, making every slice a perfect harmony of texture and flavor.

The cake is typically made with a sponge-like base, which is enriched with butter, sugar, eggs, and flour, but the star ingredients, apples and apricots, elevate it to something truly special. It’s also a wonderful way to showcase seasonal fruits, particularly when apples and apricots are at their peak, offering a perfect combination of freshness and sweetness.

Mary Berry’s Apple And Apricot Cake Recipe

Ingredients Needed

To make Mary Berry’s Apple and Apricot Cake, you will need the following ingredients:

1. Butter (unsalted, softened) – 225g: The butter gives the cake its rich, tender texture and a subtle flavor that complements the fruits without overpowering them.
2. Caster Sugar – 225g: Caster sugar dissolves quickly into the batter, ensuring that the cake remains light and fluffy while providing a balanced sweetness.
3. Eggs – 4 large: Eggs are essential for binding the ingredients together and helping the cake rise. They contribute to the cake’s moistness and structure.
4. Plain Flour – 225g: Plain flour is the base of the cake batter and provides the foundation for the cake’s crumb.
5. Baking Powder – 2 tsp: Baking powder helps the cake to rise, making it light and fluffy. It ensures that the batter expands evenly in the oven.
6. Milk – 2 tbsp: A small amount of milk helps to achieve the perfect consistency in the batter, making it smooth and pourable.
7. Apple (peeled, cored, and chopped) – 2 medium: The apples add moisture and tartness to the cake, contributing to its flavor profile and texture.
8. Dried Apricots (chopped) – 100g: The dried apricots add a chewy, sweet element to the cake. They also intensify the flavor as they cook, becoming soft and almost caramelized in the oven.
9. Lemon Zest – 1 tsp: The zest of a lemon brightens the flavor, adding a refreshing citrus note that pairs well with the sweetness of the fruits.
10. Ground Cinnamon (optional) – 1 tsp: A sprinkle of cinnamon adds warmth and depth to the cake, enhancing the apple and apricot flavors without dominating them.
11. Icing Sugar (optional, for dusting) – A light dusting of icing sugar at the end gives the cake a beautiful finish and adds a touch of sweetness.

Equipment Needed

Making Mary Berry’s Apple and Apricot Cake requires a few basic kitchen tools. Here’s what you’ll need to get started:

1. Mixing Bowl – A large mixing bowl is essential for combining the ingredients, from the butter and sugar to the flour and eggs.
2. Electric Mixer or Hand Whisk – An electric mixer will save you time and energy when beating the butter and sugar, as well as incorporating the eggs and flour. However, a hand whisk can work just as well if you prefer a more hands-on approach.
3. Measuring Cups and Spoons – Accurate measurements are key to achieving the right texture and consistency in the cake, so make sure you have a reliable set of measuring cups and spoons.
4. Spatula – A silicone or rubber spatula is great for scraping down the sides of the bowl and folding in the ingredients, especially the apples and apricots.
5. 8-inch Round Cake Tin – An 8-inch round tin with a removable bottom is ideal for this cake, ensuring that it bakes evenly and comes out of the tin easily. You can also use a square or other shaped tin if preferred.
6. Parchment Paper – Lining your cake tin with parchment paper is a great way to ensure the cake doesn’t stick and comes out cleanly once baked.
7. Cooling Rack – After baking, the cake needs to cool properly. A cooling rack allows the air to circulate around the cake, preventing it from becoming soggy at the base.

Instructions To Make Mary Berry’s Apple And Apricot Cake

Now, let’s dive into the step-by-step process of making this delicious Apple and Apricot Cake!

Step 1: Preheat And Prepare

• Preheat your oven to 180°C (160°C for fan ovens) or 350°F.
• Grease and line your 8-inch round cake tin with parchment paper.

Step 2: Cream The Butter And Sugar

• In a large mixing bowl, beat the softened butter and caster sugar together until the mixture is pale, light, and fluffy. This will take around 3-5 minutes using an electric mixer. If you’re doing it by hand, it will take a bit longer, but the goal is to incorporate plenty of air into the mixture.

Step 3: Add Eggs And Mix

• Add the eggs one at a time, beating well after each addition to prevent the mixture from curdling. If the mixture begins to look a little too runny, add a tablespoon of flour to bring it back together.

Step 4: Fold In The Dry Ingredients

• Sift together the plain flour, baking powder, and ground cinnamon (if using) in a separate bowl. Gradually fold the sifted flour mixture into the wet ingredients using a spatula or spoon. Make sure to do this gently to retain the air in the batter.

Step 5: Add The Milk And Zest

• Pour in the milk and mix it into the batter until smooth. Add the lemon zest and stir it in.

Step 6: Fold In The Fruit

• Gently fold in the chopped apples and dried apricots. Be careful not to overmix, as you want the fruit to stay evenly distributed in the batter without breaking up too much.

Step 7: Transfer To The Cake Tin

• Pour the batter into the prepared cake tin and spread it out evenly with a spatula.

Step 8: Bake The Cake

• Place the cake in the preheated oven and bake for 40-50 minutes. The cake is done when it is golden brown on top, and a skewer inserted into the center comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.

Step 9: Cool And Serve

• Once baked, remove the cake from the oven and allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Optional: Dust the cooled cake with a light sprinkling of icing sugar just before serving.

Tips And Tricks

1. Use Seasonal Fruits: For the best flavor, choose apples and apricots that are in season. You can also experiment with different varieties of apples, such as Bramley for a more tart flavor or Gala for a sweeter option.
2. Soften Your Butter: Always make sure your butter is softened before creaming with sugar. Cold butter will not incorporate air as effectively, leading to a denser cake.
3. Don’t Overmix: Once the dry ingredients are added, mix just enough to combine. Overmixing can result in a tough cake due to the gluten in the flour.
4. Extra Moisture: If you want to add more moisture to the cake, try soaking the apricots in a bit of warm water or orange juice for 10-15 minutes before folding them into the batter.
5. Variation: You can switch out the dried apricots for other dried fruits like raisins, cranberries, or even chopped dried figs for a unique twist.
6. Storing the Cake: This cake keeps well for a few days in an airtight container, and the flavor improves as it sits. You can also freeze individual slices for later.

Mary Berry’s Apple and Apricot Cake is a wonderfully satisfying dessert that brings together the best of classic British baking with a twist of fruitiness. The combination of tender apples and sweet apricots results in a cake that’s not only delicious but also comforting and easy to make. With simple ingredients and a straightforward method, it’s an ideal treat for all skill levels-whether you’re a seasoned baker or just starting out. Serve it as a snack with your afternoon tea, or enjoy it after a family dinner. No matter how you serve it, this cake is sure to become a family favorite, full of flavor, texture, and a bit of the magic that Mary Berry is famous for.

Easy Recipe Variations For Mary Berry’s Apple And Apricot Cake

Mary Berry’s Apple and Apricot Cake is a delightful dessert that beautifully balances the tartness of apples with the sweetness of apricots, creating a perfectly moist and flavorful cake. However, sometimes you may want to mix things up a bit and add a personal twist. Here are a few easy variations to elevate or customize the recipe, ensuring you never get bored with this classic.

1. Nuts And Spices For Extra Flavor

   You can incorporate chopped nuts into the cake for added texture and depth. Walnuts, pecans, or almonds work particularly well with apples and apricots. Simply fold about 50-75 grams of chopped nuts into the batter before baking. To further enhance the flavor, consider adding ground spices such as cinnamon, nutmeg, or even a hint of ginger. A teaspoon of ground cinnamon will complement the apples wonderfully, while nutmeg can give the cake a subtle warmth.

2. Substitute Apricots With Other Dried Fruits

   Apricots lend a soft, chewy texture to the cake, but you can easily swap them for other dried fruits if you want to try something new. Dried pears or peaches are excellent substitutes, providing a similar sweetness and texture. Dried cranberries or raisins can also be an option if you want a little more tartness to balance out the sweetness of the apples.

3. Add A Zesty Lemon Kick

   If you love the bright, zesty flavor of lemon, adding a lemon zest to the batter will infuse your cake with a refreshing citrus note. About one tablespoon of freshly grated lemon zest can work wonders. Alternatively, you can drizzle the cake with a lemon glaze made from icing sugar and fresh lemon juice after baking for an extra touch of sweetness and tang.

4. Make It Gluten-Free

   For those with dietary restrictions, turning this cake into a gluten-free version is relatively easy. Swap out the regular flour for a gluten-free flour blend, and ensure your baking powder is also gluten-free. The texture may be slightly different, but you will still get a delicious, moist cake that anyone can enjoy.

5. Transform Into Cupcakes

   Want to serve individual portions or make something a bit more portable? Turn the apple and apricot cake into cupcakes. Follow the same recipe but pour the batter into a lined cupcake tray instead of a cake tin. Bake for about 20-25 minutes or until a skewer comes out clean. Cupcakes are great for portion control and look lovely when frosted with a dollop of whipped cream or a light dusting of powdered sugar.

6. Add Some Chocolate Chips

   For those who can’t resist the allure of chocolate, try mixing in a handful of dark or milk chocolate chips. The chocolate pairs unexpectedly well with the fruit, creating a more indulgent treat. It’s a great option if you’re making the cake for a crowd, as chocolate lovers will be sure to appreciate the combination.

7. Vegan Version

   To make this cake vegan-friendly, substitute the eggs and butter with plant-based alternatives. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) for each egg in the recipe and replace the butter with a vegan butter or coconut oil. Make sure the milk is dairy-free, such as almond, oat, or soy milk. These simple swaps allow you to maintain the moist and tender texture of the original cake while keeping it plant-based.

Storing Leftovers

Like many homemade cakes, Mary Berry’s Apple and Apricot Cake can be enjoyed for several days if stored properly, which makes it a great option for meal prep or for sharing with friends and family over time. Here’s how to store your leftovers to maintain the cake’s freshness and delicious flavor:

1. Room Temperature Storage

   If you plan to finish the cake within 2-3 days, storing it at room temperature is just fine. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from drying out. Keep it in a cool, dry place away from direct sunlight, as warmth and humidity can affect its texture.

2. Refrigeration For Longer Freshness

   If you want to keep the cake for a longer period, especially if you added fruits like apples, refrigerating it will help preserve its freshness. Wrap the cake well in plastic wrap or place it in an airtight container to avoid it absorbing any unwanted smells from the fridge. When stored properly, the cake should stay fresh for up to 5 days.

3. Freezing For Future Enjoyment

   If you’re not sure you’ll finish the cake within the next week, freezing is a great option. Slice the cake into individual portions and wrap each slice tightly in plastic wrap. For extra protection, you can place the wrapped slices in a resealable freezer bag or airtight container. The cake will freeze well for up to 3 months. To thaw, simply leave the slices at room temperature for a few hours, or pop them in the microwave for a quick reheat. You can also enjoy it slightly warm from the freezer, as the moist texture of the cake will remain intact.

4. Refreshing Leftovers

   After a few days in storage, the cake might start to lose some of its fresh-out-of-the-oven texture. To revive it, try warming slices of the cake in the microwave for about 20 seconds or in a low oven (around 150°C or 300°F) for 10 minutes. You can even top it with a little dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

What To Eat With Mary Berry’s Apple And Apricot Cake?

Mary Berry’s Apple and Apricot Cake is delicious on its own, but it pairs wonderfully with a variety of accompaniments to enhance the eating experience. Here are some ideas on what to serve alongside this lovely cake:

1. Fresh Cream Or Whipped Cream

   A generous dollop of whipped cream is the perfect way to complement the fruity flavors of the cake. Its smooth, airy texture contrasts beautifully with the moist, dense cake. If you’re feeling indulgent, a swirl of vanilla-flavored whipped cream or clotted cream will add a rich, luxurious touch.

2. Custard

   For a more traditional British dessert experience, serve the cake with warm custard. The creamy, smooth texture of custard is a comforting pairing that enhances the cake’s moistness, making it a wonderfully indulgent treat. You could opt for store-bought custard or make your own for a more homemade touch.

3. Vanilla Ice Cream

   The warm apple and apricot cake, especially if served slightly heated, goes wonderfully with a scoop of vanilla ice cream. The cold ice cream melts gently into the cake, creating a satisfying contrast of temperatures that’s simply irresistible.

4. Fruit Compote

   To further highlight the fruitiness of the cake, a homemade fruit compote made from fresh berries or stone fruits like peaches can be a lovely accompaniment. The tangy-sweet compote will pair well with the apple and apricot flavors and bring an extra layer of texture and brightness to the dessert.

5. Tea Or Coffee

   For a lighter pairing, a cup of tea or coffee can perfectly balance the richness of the cake. A strong black tea like Earl Grey or a herbal blend such as chamomile complements the flavors of the cake without overwhelming them. If you prefer coffee, a rich espresso or a mild cappuccino will work beautifully as well.

Conclusion

Mary Berry’s Apple and Apricot Cake is a timeless recipe that has earned a well-deserved spot in many kitchens, thanks to its perfect balance of sweet and tart, its delightful moist texture, and its versatility. Whether you’re serving it for an afternoon tea, a family gathering, or just as a sweet treat for yourself, this cake is sure to impress. And with the simple variations you can incorporate, it remains fresh and exciting every time you bake it. Whether you’re adding spices, nuts, or opting for a gluten-free or vegan version, the cake adapts wonderfully to your preferences and needs.

Storing leftovers is easy, ensuring you can enjoy the cake for several days. With its potential for pairing with whipped cream, custard, or even a nice cup of tea, this cake becomes not just a dessert but an experience. Whether you’re baking it for a special occasion or as a sweet indulgence, Mary Berry’s Apple and Apricot Cake is a recipe that continues to delight.

FAQs

What Ingredients Are Needed For Mary Berry’s Apple And Apricot Cake?

Mary Berry’s apple and apricot cake requires the following ingredients: 2 medium apples (peeled and chopped), 150g of dried apricots (chopped), 200g of self-raising flour, 200g of caster sugar, 100g of butter (softened), 2 large eggs, 1 tsp of baking powder, 1 tsp of ground cinnamon, and a pinch of salt. For an extra touch, you can also add 100g of chopped walnuts or almonds, although this is optional.

How Do I Make Mary Berry’s Apple And Apricot Cake?

To make Mary Berry’s apple and apricot cake, start by preheating your oven to 180°C (350°F) and greasing and lining a 20cm round cake tin. Cream together the butter and sugar until light and fluffy, then add the eggs one at a time, mixing well between each addition. Sift together the flour, baking powder, cinnamon, and salt, then gradually fold them into the butter mixture. Stir in the chopped apples, apricots, and any optional nuts. Pour the batter into the prepared tin and smooth the top. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack.

Can I Substitute Ingredients In Mary Berry’s Apple And Apricot Cake Recipe?

Yes, you can make a few substitutions depending on your preferences or dietary needs. For a gluten-free version, you can replace the self-raising flour with a gluten-free flour blend. If you don’t have dried apricots, other dried fruits like raisins or sultanas can work well. If you’re looking for a dairy-free option, swap the butter with a plant-based margarine, and ensure you use dairy-free eggs or an egg alternative if necessary. The nuts are also optional, so feel free to omit them if you have nut allergies or simply don’t prefer them.