Mary Berry, a beloved figure in the world of British baking, has delighted millions with her easy-to-follow yet mouthwatering recipes. One of her standout creations is the Apricot Cake, a delightful dessert that combines the natural sweetness of apricots with the comforting, light texture of a classic sponge cake. Known for its moist crumb and subtle fruit flavor, this cake is a perfect balance of sweetness and tang.
The recipe for Mary Berry’s Apricot Cake is deceptively simple, using basic ingredients that come together to form a deliciously comforting treat. The addition of apricots, whether fresh or dried, brings a unique depth of flavor, infusing the cake with a slight tartness that contrasts beautifully with its tender, buttery base. This cake is versatile, equally suitable for afternoon tea, a family gathering, or as a light dessert for a casual dinner.
Not only is this cake a treat for the taste buds, but it also boasts a visually appealing golden-brown exterior, often finished off with a light dusting of icing sugar or even a glaze to make it look even more irresistible. The inclusion of apricots elevates this cake to something special, making it both a nostalgic classic and a contemporary favorite.
Mary Berry’s Apricot Cake Recipe
Ingredients Needed
To make Mary Berry’s Apricot Cake, you’ll need the following ingredients, most of which are pantry staples:
- Self-raising flour – 225g (8oz): The key to a light and fluffy cake, self-raising flour contains a leavening agent that helps the cake rise without the need for added baking powder. If you don’t have self-raising flour, you can easily substitute with plain flour and baking powder (1 tsp of baking powder for every 100g of flour).
- Butter – 225g (8oz), softened: Butter provides the richness and moisture that make this cake so wonderfully tender. Make sure it’s soft enough to beat easily with the other ingredients.
- Caster sugar – 225g (8oz): Caster sugar, a finely ground sugar, dissolves easily and helps to create a smooth, even batter. It also adds sweetness to balance the tartness of the apricots.
- Eggs – 4 large: Eggs play a crucial role in providing structure and helping to bind the ingredients together. They also contribute to the cake’s lightness and texture.
- Ground almonds – 100g (3.5oz): Ground almonds bring an extra richness to the cake and help to retain moisture, creating a dense yet soft crumb. They also add a nutty flavor that complements the apricots perfectly.
- Apricots – 200g (7oz), chopped (can be fresh or dried): Apricots are the star of this cake, adding both sweetness and a slight tartness. If you’re using dried apricots, make sure to chop them finely for even distribution throughout the batter.
- Baking powder – 1 tsp: If you are using plain flour instead of self-raising flour, the addition of baking powder will ensure the cake rises well and achieves a light texture.
- Vanilla extract – 1 tsp: A splash of vanilla enhances the flavors in the cake, giving it an aromatic sweetness that pairs perfectly with the apricots.
- Milk – 2 tbsp: Milk adds moisture to the batter, ensuring the cake remains soft and tender. It also helps achieve the desired consistency when mixing the ingredients.
Equipment Needed
To prepare Mary Berry’s Apricot Cake, here are the essential tools and equipment you’ll need:
- Mixing bowls: You’ll need a large mixing bowl to combine the wet and dry ingredients. A medium-sized bowl for folding in the apricots will also be helpful.
- Electric mixer or whisk: While you can mix the ingredients by hand, an electric hand mixer or a stand mixer makes the job faster and ensures a smooth, well-beaten batter.
- Spatula: For folding the ingredients gently, especially when adding the flour and apricots.
- Measuring spoons and scales: Precise measurements are key for baking, so a good set of measuring spoons and a digital scale for weighing ingredients like flour and sugar will make a big difference in the outcome.
- Baking tin (round, 20cm/8-inch): A round cake tin is ideal for this recipe. Mary Berry recommends an 8-inch round tin, which creates a nicely sized cake that serves 8-10 people. Be sure to line the tin with parchment paper or grease it to prevent sticking.
- Cooling rack: After baking, allow your cake to cool on a wire rack to prevent it from becoming soggy.
- Sifter or fine sieve: You might use a sifter to dust icing sugar or sift flour, ensuring a smoother batter.
- Palette knife (optional): If you plan on glazing or frosting the cake, a palette knife helps smooth any icing or topping evenly.
Instructions To Make Mary Berry’s Apricot Cake
Making Mary Berry’s Apricot Cake is straightforward, but the results are delightful! Here’s a step-by-step guide:
- Preheat the oven: Set your oven to 180°C (350°F, or 160°C for fan ovens). This ensures your oven is hot enough when you put the cake in, allowing it to rise and bake evenly.
- Prepare the cake tin: Grease your 20cm (8-inch) round cake tin and line the bottom with baking parchment. This prevents sticking and ensures a smooth release once the cake is baked.
- Mix the wet ingredients: In a large bowl, cream the softened butter and caster sugar together until light and fluffy. This can be done by hand or using an electric mixer. Once creamed, beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Add the vanilla extract for extra flavor.
- Add the dry ingredients: Sift the self-raising flour, ground almonds, and baking powder into the mixture. Gently fold these into the wet ingredients using a spatula, being careful not to deflate the batter.
- Incorporate the apricots: Stir in the chopped apricots. If you’re using dried apricots, ensure they are well chopped so that they’re evenly distributed throughout the cake. You can also toss the dried apricots in a bit of flour before adding them to the batter to prevent them from sinking to the bottom while baking.
- Add milk for consistency: If the batter seems too thick, add a couple of tablespoons of milk to reach a smooth, spoonable consistency.
- Bake the cake: Pour the batter into the prepared cake tin, spreading it out evenly with a spatula. Bake in the preheated oven for about 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Cool and serve: Once baked, remove the cake from the oven and let it cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. You can dust the cake with icing sugar or drizzle with a simple glaze if desired.
Tips And Tricks
- Choosing apricots: Fresh apricots will give you a lighter, juicier flavor, while dried apricots add more concentrated sweetness. You can also use a mix of both for added texture and flavor.
- Preventing sinking fruit: When using dried apricots, coat them lightly with flour before adding them to the batter. This helps prevent them from sinking to the bottom during baking.
- Storage: To keep the cake fresh for longer, store it in an airtight container at room temperature for up to 3-4 days. You can also freeze the cake in slices for up to a month-just wrap it tightly in cling film and foil before freezing.
- Adding a glaze: For a shiny, sophisticated finish, drizzle a simple apricot glaze made from apricot jam and a bit of water over the cake. This will complement the apricot flavor and give the cake a gorgeous glossy finish.
- Make it a layered cake: If you’re serving this cake for a special occasion, you can make it into a layered cake by doubling the recipe and adding some whipped cream or mascarpone filling between the layers.
Mary Berry’s Apricot Cake is a timeless recipe that combines the comfort of a classic sponge with the bright, tart sweetness of apricots. It’s simple to make, yet sophisticated enough for any occasion. With the right balance of ingredients, this cake delivers a moist, flavorful bite that’s bound to impress your friends and family. Whether you’re an experienced baker or a novice in the kitchen, this recipe is perfect for anyone who loves the satisfying taste of homemade cake. Plus, its versatility means it can be enjoyed at any time of year, whether you’re looking for a light treat to accompany tea or a delicious dessert to serve after a meal. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of Mary Berry’s delicious Apricot Cake!
Easy Recipe Variations For Mary Berry’s Apricot Cake
Mary Berry’s Apricot Cake is already a delightful treat, but one of the joys of baking is experimenting with different twists. Whether you want to adjust the flavor, cater to dietary preferences, or add a bit more complexity to the cake’s structure, there are countless ways to make this iconic cake your own. Here are some easy recipe variations you can try:
1. Fruit Swap: Apricots To Other Stone Fruits
While apricots are the star of the cake, it’s easy to swap them for other fruits. If you’re not a fan of apricots or want to try something different, consider substituting with:
- Peaches: Like apricots, they’re sweet, juicy, and pair wonderfully with the cake’s fluffy texture. Sliced or chopped peaches work best, and you can even lightly caramelize them in butter and sugar for extra depth.
- Plums: Their slightly tart flavor adds a nice contrast to the sweetness of the cake. Their firm texture holds up well when baked.
- Cherries: Pitted cherries, particularly in the summer, bring a sweet-tart balance to the cake. Consider mixing them with a little almond extract to enhance the flavor.
2. Adding A Nutty Twist
For an added crunch and a deeper flavor profile, introduce nuts into your apricot cake. Nuts bring a lovely contrast to the moist crumb of the cake. Some great choices include:
- Almonds: Ground almonds can be incorporated into the batter, or you can use slivered almonds as a topping before baking.
- Walnuts: These nuts have a rich, earthy flavor that pairs wonderfully with apricots. Chopped walnuts can be folded into the batter or sprinkled on top.
- Pecans: For a softer, sweeter nut option, consider pecans. They’re a lovely choice if you want a slightly buttery finish.
3. Making It Lighter
If you want a lighter version of Mary Berry’s Apricot Cake, you can easily substitute some of the ingredients without sacrificing flavor. For instance:
- Greek Yogurt: Instead of sour cream, you can use Greek yogurt for a lower-fat option. It provides creaminess and a subtle tang, complementing the apricot flavor without being overly heavy.
- Olive Oil: Instead of butter, you can use olive oil for a slightly more decadent, fruity note. Olive oil also keeps the cake moist for a longer period, making it perfect for storing leftovers.
4. Infuse With Spices
Mary Berry’s recipe is simple, but adding a few spices can elevate the flavor profile. You can enhance the cake by introducing:
- Cinnamon: A teaspoon of cinnamon works beautifully, especially with peaches or plums as an apricot substitute. It adds warmth without overpowering the fruit.
- Ginger: Freshly grated ginger or ground ginger can lend a spicy, aromatic twist, especially if you’re using pears or apples instead of apricots.
- Nutmeg: A pinch of nutmeg gives the cake a holiday vibe and works particularly well with autumnal fruits like pears or figs.
5. Vegan Twist
For those who follow a plant-based diet, you can make a vegan version of this cake. Here’s how:
- Flaxseed Egg Replacement: To replace eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for about 5 minutes until it forms a gel-like consistency.
- Plant-Based Butter or Oil: Replace the butter with a plant-based alternative like coconut oil or vegan margarine.
- Non-Dairy Yogurt: Swap the sour cream for a non-dairy yogurt, such as coconut or almond yogurt, for a smooth and creamy texture.
Storing Leftovers
Mary Berry’s Apricot Cake is as delicious as it is decadent, but if you find yourself with some leftovers (a rare occurrence, no doubt!), here’s how to keep it fresh and tasty:
1. Room Temperature Storage
If you plan to enjoy your apricot cake within a couple of days, storing it at room temperature is perfectly fine. Simply place it in an airtight container or cover it with plastic wrap to prevent it from drying out. The cake should stay fresh for about 2-3 days at room temperature. Be sure to keep it in a cool, dry place, away from direct sunlight or heat.
2. Refrigeration For Longer Freshness
For cakes that need a bit more shelf life, refrigeration is a good option. Wrap the cake tightly in plastic wrap or foil and place it in an airtight container. Refrigerated apricot cake can last for up to 5-7 days. The fridge helps maintain the moisture content, especially if you’ve used yogurt or sour cream in the recipe, but be mindful that refrigeration can cause cakes to lose a bit of their original texture. When ready to serve, you can let it sit at room temperature for 15 minutes to revive its softness.
3. Freezing For Long-Term Storage
If you know you won’t be able to finish the cake in a week, freezing is a great option. Slice the cake into individual pieces and wrap each piece tightly in plastic wrap or foil. Then, place them in a freezer-safe bag or container. Properly stored, frozen apricot cake can last up to 3 months. When you’re ready to enjoy, simply remove a slice, let it thaw at room temperature for about 30 minutes, or heat it briefly in the microwave for a warm treat.
4. Storing Frosted Or Glazed Cake
If you’ve added frosting or glaze, it’s best to refrigerate the cake to maintain the integrity of the topping. This helps prevent the frosting from melting or becoming too soft. Again, wrap the cake in plastic wrap or store it in an airtight container to keep it fresh.
What To Eat With Mary Berry’s Apricot Cake?
While Mary Berry’s Apricot Cake is lovely on its own, you can take the experience to the next level by pairing it with the perfect accompaniments. Whether you’re serving it for tea, dessert, or a special occasion, these combinations will elevate your enjoyment:
1. Whipped Cream Or Clotted Cream
A dollop of lightly sweetened whipped cream or traditional clotted cream is a perfect pairing with apricot cake. The richness of the cream complements the fruit’s natural tartness, while the smooth texture balances the cake’s crumb.
2. Vanilla Ice Cream
For a more indulgent treat, serve your cake with a scoop of vanilla ice cream. The cold, creamy ice cream contrasts beautifully with the warm, soft cake. You can also drizzle a bit of caramel sauce on top for added sweetness.
3. Fresh Berries
Fresh raspberries, blueberries, or blackberries bring a lovely burst of color and tangy flavor to balance the sweetness of the cake. You can scatter them on top of the cake or serve them alongside for a refreshing contrast.
4. Greek Yogurt With Honey
For a healthier twist, serve slices of cake with a dollop of thick Greek yogurt drizzled with honey. The yogurt’s tanginess complements the fruity apricot flavor, and the honey adds a touch of sweetness without overwhelming the taste.
5. A Hot Beverage
Mary Berry’s Apricot Cake is often paired with a warm beverage to create a cozy moment. Consider serving it with:
- Tea: Earl Grey, English Breakfast, or Chamomile are perfect choices. The slight bitterness of tea complements the sweetness of the cake.
- Coffee: A rich cup of coffee, whether black, espresso, or with a splash of milk, offers a deeper, slightly bitter contrast to the cake.
- Hot Chocolate: For colder days, a creamy hot chocolate is a comforting option that pairs wonderfully with the fruity, moist texture of the apricot cake.
Conclusion
Mary Berry’s Apricot Cake is a timeless classic that offers both simplicity and room for creativity. Its delicate, moist texture and fruity sweetness make it an ideal choice for any occasion-whether a casual tea or a more elaborate celebration. By exploring the various recipe variations, you can cater to different tastes and dietary preferences, making this cake a versatile staple in your baking repertoire. Whether you’re swapping apricots for another fruit, experimenting with spices, or even creating a vegan version, the possibilities are endless.
When it comes to storing leftovers, you have several options that ensure your cake stays as fresh as the day it was baked. And when it comes to pairing the cake, there are so many delicious options, from whipped cream and ice cream to fresh berries and tea.
In the end, Mary Berry’s Apricot Cake is more than just a dessert-it’s a blank canvas, waiting for you to add your personal touch. With the right adjustments, storage methods, and pairings, it’s sure to remain a favorite in your baking repertoire for years to come.
FAQs
What Are The Key Ingredients In Mary Berry’s Apricot Cake?
Mary Berry’s apricot cake features a simple yet flavorful combination of ingredients: self-raising flour, unsalted butter, caster sugar, eggs, ground almonds, and apricots. The apricots can be fresh or dried, and they add a lovely sweetness and moisture to the cake. You’ll also need a bit of lemon zest and juice for an added burst of citrus flavor, and a pinch of salt to balance the sweetness.
Can I Make Any Substitutions In Mary Berry’s Apricot Cake Recipe?
Yes, you can make several substitutions depending on dietary preferences or ingredient availability. If you don’t have self-raising flour, you can substitute it with plain flour and baking powder. Ground almonds can be swapped with other nuts like hazelnuts or even a mix of seeds for a different texture. For a dairy-free option, you can replace the butter with a plant-based alternative like coconut oil or margarine. If you don’t have fresh apricots, dried apricots or canned apricot slices work just as well, though you might need to adjust the sweetness slightly.
How Can I Ensure Mary Berry’s Apricot Cake Turns Out Perfectly Moist And Not Dry?
To make sure your apricot cake stays moist, there are a few important tips to follow. First, be sure not to overbake the cake. Check it with a skewer; it should come out clean but not dry. The apricots themselves provide moisture, but it’s important not to let the cake sit in the oven for too long. Also, make sure to gently fold the apricots into the batter to avoid breaking them up too much, which can affect the cake’s texture. Finally, if you’re using dried apricots, you can soak them in warm water for 10-15 minutes to help them retain moisture during baking.
