Apricot Sheet Cake

Monday 13 June 2011

This is a simple cake and very easy to make. Sometimes people think that if something is simple, then it can't be very good, but they are so wrong . . . wrong, wrong!

In my experience it is quite often the simplest things that taste the best of all!

Our local shops frequently have punnets of stone fruit on for £1 a punnet. They call it home ripening fruit, but . . . in my experience it never ripens. That fruit will rot before it ripens. It never gets soft or sweet. I am not sure why that is. Perhaps it is the stuff they spray on it to keep it so that it will store in their warehouses longer, I don't know. Maybe they don't really do that, perhaps it's nothing more than an old wive's tale or a nasty rumour . . .

Having said that one wonders why even risk eating it at all, I don't know! I expect if it is well washed it is ok for consumption. We'll just go down that route ok?

Anyways, just because you know it won't ever really truly ripen to the point where you could eat it out of hand, that doesn't mean that you shouldn't risk buying it. These fruits are quite often the perfect fruits to bake or cook with!

When you do bake a cake or a crumble, or a pie, it's quite acceptable and even desireable to use fruit that's not quite fully ripened. It holds it's shape better, and the cooking process makes it highly edible. A bit of sugar and it sweetens up quite nicely.

I got a punnet of apricots earlier in the week for a pound and they were just perfect for this cake. Plums would also work very well.

It's a flat kind of cake. I like to dust it with lots of icing sugar and then serve it up with dollops of creme fraiche. Todd would say it is one of his favourites. ☺ I ♥ that!

*Apricot Sheet Cake*
Makes one baking sheet sized cake
Printable Recipe

A sweet batter encasing lovely baked apricots. You will need a baking sheet approximately 10 by 15 inches in size.

160g of unsalted butter, softened (about 11 1/2 TBS)
240g of caster sugar (1 1/4 cup)
pinch salt
4 large free range eggs
the finely grated zest of one unwaxed lemon
1 tsp almond extract
300g of plain flour (2 1/4 cups)
2 tsp baking powder
6 TBS milk
Enough apricot halves to cover the baking sheet when halved
sugar for sprinkling
icing sugar for dusting (optional)

Preheat the oven to 200*C/400*F/ gas mark 6. Butter a baking sheet with a one inch lip. Lightly dust with flour. Set aside.

Cream together the butter and sugar until fluffy. Beat in the eggsuntil combines. Stir in the lemon zest and almond extract. Whisk together the flour, salt and baking powder. Add the flour mixture to the creamed mixture, alternately with the milk, until all are well combined. Spread this batter into the pan. Wash the apricots and cut in half, discarding the pit. Lay the halves on top of the batter decoratively, rounded side down and open side up. Sprinkle with some sugar.

Bake for 20 to 25 minutes, until nicely browned and a toothpick inserted in the centre comes out clean. Remove from the oven and cool completely before serving. Dust with some icing sugar before serving if desired.


  1. Love the apricots peaking out - looks good Marie.

  2. This doesn't look plain to me...YUM and I love apricots too! :D

  3. Apricots in cakes are delicious and this looks great.

  4. So lovely, yet so simple too--I love this! I have a fondness for apricots. I suppose I could use tinned apricots, well drained? Where we are now, it's not easy getting fresh apricots--pity, for they are so good fresh. Sometime I do miss the city--for shopping/food variety! ;o) Happy Week, dear Marie--LOVE YOU LOTS ((BIG HUGS))

  5. Oh my goodness what a delicious cake - I never really know what to do with apricots (except just eat them!) and this cake looks SO good. Definitely going to make this
    Mary oxo

  6. Hi there,
    I am so glad I discovered your blog today! What fabulous recipes you have! I can see I will be a frequent visitor. Everything looks scrumptious! Have a beautiful day today! xoxo Kim

  7. Hi Marie! I came across your blog today thru CookEatShare. I thought British food was horrible myself! Now you can prove me wrong. Now following you - the apricot cake looks divine!

  8. sounds wonderful, will try it soon. and thanks so much for converting in TBls, cups and all the American measuring forms!!!
    Kate :)

  9. I made a cake very similar to this last summer. It is pretty fine I have to say.

  10. Made this with plums from the garden last week and it was devoured in the office.....i have some strawberries in the fridge..would it work with strawberries? :)

  11. I have never done this with strawberries Slats! You can but try! Let me know how it turns out!


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