Fresh Apricot and Honey Cake

    Fresh Apricot and Honey Cake


    10 people made this

    This is a true summer time cake that use fresh apricots, they are gently softened with honey then added to a simple sponge cake that has a few surprises like crushed walnuts.

    Serves: 8 

    • 1/2 tablespoon butter, for greasing
    • 3 tablespoons breadcrumbs
    • 1 tablespoon butter
    • 10 fresh apricots, pitted and sliced
    • 1/3 cup (60ml) honey
    • 3 large eggs, separated
    • 1/2 cup (125g) caster sugar
    • 1 cup (250g) white sugar
    • 2 tablespoons milk
    • 3/4 cup (90g) plain flour
    • 1/4 teaspoon baking powder
    • 1/4 cup crushed walnuts

    Preparation:25min  ›  Cook:50min  ›  Ready in:1hour15min 

    1. Preheat oven to 150 degrees C. Grease a 22cm cake tin with butter and dust with breadcrumbs; set aside.
    2. Melt butter in a small saucepan over medium heat. Add the sliced apricots and drizzle with honey. Cover and cook gently until the apricots have softened then allow to cool to room temperature.
    3. Meanwhile, whisk the egg whites to soft peaks with an electric mixer. Slowly pour in caster sugar while continuing to beat to stiff peaks; set aside.
    4. Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-coloured.
    5. Beat in milk then sift together flour with baking powder. Fold into the yolks along with cooled apricot mixture, walnuts and egg whites until combined.
    6. Pour into prepared cake tin and bake in the middle or bottom of the preheated oven until a toothpick inserted into the centre comes out clean; about 50 minutes.
    7. Loosen the cake by running a knife around the edges of the tin. Invert cake onto a plate then place another plate on the cake bottom and flip right-side-up. Cool completely before serving.

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