Apricot Dessert Cake Recipe

Name: Apricot Dessert Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.2 ounces unsalted butter; 3/4 cup firmly packed brown sugar; 3 eggs, separated; 1/2 cup castor sugar; 2/3 cup self raising flour; 1 pinch salt; 1 whole orange, heated; 1 tablespoon rum; 14 apricot, halved, skin and seeds removed; 2 tablespoons sugar; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon

Servings: persons

3.2 ounces unsalted butter
3/4 cup firmly packed brown sugar
3 eggs, separated
1/2 cup castor sugar
2/3 cup self raising flour
1 pinch salt
1 whole orange, heated
1 tablespoon rum
14 apricot, halved, skin and seeds removed
2 tablespoons sugar
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

1
Line a 8 in square baking tin with baking paper.
2
Cook apricot with sugar, nutmeg and cinnamon till slightly soft not limp. Drain apricot well and set the syrup aside.
3
Melt the butter over a low heat and gently stir in the brown sugar. Beat well until the butter is absorbed. Spread this caramel evenly over the base of the tin. Place the drained apricot halves (rounded side down) on top of the caramel.
4
Beat the egg whites until stiff but not dry. Gradually add the sugar and continue beating until the sugar has dissolved. Add the egg yolks one at a time, beating well after each addition.
5
Sift the flour and salt then gently fold into the egg mixture. Then fold in the warmed orange juice. Pour mixture over the apricots and smooth over. Bake for in preheat oven of 175 degrees C for 30 minutes or until golden and springs back to the touch, or tested with a skewer. Let the cake cool and run your knife around the sides before carefully inverting the tin to place the cake on the serving platter.
6
Meanwhile, heat orange juice the balance of syrup from cooking the apricot and rum and pour over the cake and leave to soak for a few minutes before serving with whipped cream or ice cream.

638

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.
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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3.2 ounces unsalted butter, 3/4 cup firmly packed brown sugar, 3 eggs, separated, 1/2 cup castor sugar, and more.

Yes, Apricot Dessert 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.

That's it — enjoy your meal!

Apricot Dessert Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions