Apricot Citrus Tea Cake Recipe

Name: Apricot Citrus Tea Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Dried Apricots; 1 cup Boiling Water; 1 teaspoon Baking Soda; 7 tablespoons Chopped Butter; 3/4 cup Brown Sugar; 2 Eggs; 1 cup Self-rising Flour; 1 Sliced Orange; Zest of 1 Lemon; Confectioners Sugar to Dust; Maple Syrup to drizzle on top

Servings: persons

1 cup Dried Apricots
1 cup Boiling Water
1 teaspoon Baking Soda
7 tablespoons Chopped Butter
3/4 cup Brown Sugar
2 Eggs
1 cup Self-rising Flour
1 Sliced Orange
Zest of 1 Lemon
Confectioners Sugar to Dust
Maple Syrup to drizzle on top

1
Preheat oven to 350 degrees Farenheit.
2
Place the apricot, boiling water and Baking Soda into a bowl and allow to stand for 5 minutes to soften.
3
Mix the apricot mixture in a Food Processor until mushy.
4
Beat together the Butter and Sugar in a separate bowl and then add the apricot mixture.
5
Add the Eggs and the Flour and then mix to combine.
6
Pour into a lightly greased Bundt Pan and bake for 20-25 minutes.
7
Let cool and then drizzle with Maple Syrup and top with sliced Orange.
8
Finish off by dusting with Confectioner's Sugar.

1055

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup Dried Apricots, 1 cup Boiling Water, 1 teaspoon Baking Soda, 7 tablespoons Chopped Butter, and more.

Yes, Apricot Citrus Tea Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Citrus Tea Cake

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