Apricot Cappuccino Cake Recipe

Name: Apricot Cappuccino Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter, plus extra to grease; 200 g caster sugar; Pinch None salt; 1 None medium egg; 150 g plain flour; 1 tsp baking powder; 4 tbsp milk; 1 tbsp espresso powder; 500 g cottage cheese; 500 g mascarpone; 1 tsp vanilla extract; 3 x 400 g cans apricot halves, drained; 50 g flaked almonds; 50 g apricot jam

Servings: persons

125 g butter, plus extra to grease
200 g caster sugar
Pinch None salt
1 None medium egg
150 g plain flour
1 tsp baking powder
4 tbsp milk
1 tbsp espresso powder
500 g cottage cheese
500 g mascarpone
1 tsp vanilla extract
3 x 400 g cans apricot halves, drained
50 g flaked almonds
50 g apricot jam

1
Preheat the oven to 350u00b0F. Grease a 10 inch cake pan with butter.
2
Beat the butter, 2/3 cup sugar and the salt together using an electric hand mixer until light and fluffy. Beat in the egg. Mix the flour and baking powder together then stir into the cake mixture. Add the milk and mix well. Transfer the mixture to the cake pan and smooth. Bake for 20-25 mins, until golden.
3
Remove the cake from the oven and run a knife around the edge of the cake. Leave to cool in the pan.
4
Dissolve the espresso powder in 1 tbsp boiling water. Place the cottage cheese in a mixing bowl and beat until smooth using an electric hand mixer. Mix in the espresso, mascarpone, 1/3 cup sugar and the vanilla extract.
5
Remove the cake from the pan and spread half the cream mixture on top. Arrange half the apricots then spread the remaining cream on top. Thinly slice the remaining apricots and arrange in a layer on top of the cream. Chill for at least 4 hours.
6
Toast the almonds in a pan for 2-3 mins. Remove from the pan and leave to cool. Bring the apricot jam to a boil then remove from the heat. Press the almonds into the outside edges of the cake and brush the jam over the apricots. Chill for 1 hour then serve.

1179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 125 g butter, plus extra to grease, 200 g caster sugar, Pinch None salt, 1 None medium egg, and more.

Yes, Apricot Cappuccino Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Apricot Cappuccino Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions