Apricot Ring

Apricot Ring


1 person made this

A yummy winter dessert - a plain sponge baked and filled with warm apricots then glazed with the apricot juice.

Marlz Auckland, New Zealand

Serves: 6 

  • 115g butter or margarine
  • 200g caster sugar (divided)
  • 2 eggs
  • 115g flour
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tin apricots
  • 1 teaspoon cornflour

Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

  1. Cream butter and 115g sugar, add in eggs one at a time; sift in flour, salt and baking powder and fold into creamed mixture.
  2. Put into a greased ring pan lined with baking paper and bake for 40 -45 mins at 180 degrees C.
  3. Put fruit into a pan with remaining sugar (85g) and 6 tablespoons water and bring to boil. Simmer for 7 minutes, drain off juice and keep.
  4. Cool sponge on a wire rack then place onto a serving dish. Put the fruit into the centre of the cake.
  5. To glaze; mix cornflour with the saved juice and bring to boil slowly stirring all the time till thickened. Allow to cool and brush the sponge and fruit with the glaze.
  6. Serve with ice cream or cream.


For a change use any other fruit and add spice or essence to vary flavour.

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- 20 Jan 2011

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