I found some lovely fresh apricots in the supermarket and had to bake something with them. I thought they would go nicely with an almond sponge so this recipe for apricot and almond traybake was born.
Fresh apricots are one of my favourite summer fruits, they remind me of childhood from eating tinned apricots in juice. But fresh ones are so much better!
A quick and easy bake like this is a lovely treat for dessert.
Serve warm with ice cream or custard, or cut into squares once cool and it is ideal to pop into a lunchbox or enjoy as a treat. Popular with the whole family!
This didn’t last long in my house. Soft and fragrant apricots nestled inside a delicious almond sponge, yum!
You have to try my recipe for apricot and almond traybake this summer.
This traybake or sheet cake iso easy to make. I used a stoneware pan for this recipe, but a normal tin would work just as well.
Make up the sponge mixture, then add the halved fresh apricots on top and sprinkle over a little sugar. As it bakes the apricots sink into the middle and become so soft and sweet.
Ingredients
Here are the ingredients you will need for this recipe. Get the quantities in the recipe card further down.
- butter
- caster sugar
- eggs
- ground almonds
- self-raising flour
- baking powder
- vanilla extract
- fresh apricots
- icing sugar – to dust
Method
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Cream together the butter and sugar.
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Add the eggs one by one, and mix well after adding each one.
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Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.
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I cook this in a stoneware dish so I just spray it with some cooking spray/oil to prepare it.
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Pour in the cake batter and smooth around the dish with a spatula.
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Press in the apricots in a pattern of one turned up and one turned down.
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Sprinkle over the additional sugar to sweeten the fruit.
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Bake for 35-40 minutes at 180 degrees in a preheated oven, or until the sponge is golden brown and the centre of the cake is firm and a skewer comes out clean.
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Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.
Related
If you love fresh apricots why not try one of my other recipes using them, or more fruity traybakes:
pin for later
Recipe
Apricot and almond traybake
Ingredients
- 220 g butter
- 220 g caster sugar
- 4 eggs medium
- 50 g ground almonds
- 170 g self raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 8 apricots halved
- caster sugar to sprinkle over the fruit
- icing sugar to serve
Instructions
- Cream together the butter and sugar.220 g butter, 220 g caster sugar
- Add the eggs one by one, and mix well after adding each one.4 eggs
- Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.50 g ground almonds, 170 g self raising flour, 1 tsp baking powder, 1 tsp vanilla extract
- I cooked this in a stoneware dish so I just sprayed it with some Lurpak cooking spray to prepare it.
- Pour in the cake batter and smooth around the dish with a spatula.
- Press in the apricots in a pattern of one turned up and one turned down.8 apricots
- Sprinkle over the additional sugar to sweeten the fruit.caster sugar
- Bake for 35-40 minutes at 180℃ / 350℉ in a preheated oven, or until the sponge is golden brown and the centre of the cake is firm and a skewer comes out clean.
- Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.icing sugar
angie says
This was lovely, I made it when apricots were in season, they are out of season now, would it work with tinned apricots halves?
bakingqueen74 says
Hi Angie, I have not tried it but a reader on Pinterest told me she used tinned apricots and it worked well!
Patricia says
Hi there
I’ve filed this recipe and now it’s apricot season
Can you tell me if it’s ok to bake it one day and serve the next? Does it get soggy at all?
bakingqueen74 says
I find it lasts two to three days, depending on the apricots and their level of ripeness it could get a little soggy after a couple of days. Generally I find that more of a problem in the late summer (depends where you are of course!).
Erena says
I don’t use self-rising flour. How much baking powder should I use with AP flour? Thank you!
bakingqueen74 says
It would be 2 teaspoons to convert the amount of flour in this recipe to self rising, if using plain/AP flour instead.
Fiona Haughton says
I just bought some apricots for the sole purpose of making this cake, having made it last year and just loved it. It really brings out the flavour of the juicy sweet/tart fruit. Can’t wait to taste it again. I like the fact that it is seasonal, so a special treat when apricots are available.
bakingqueen74 says
that’s wonderful, enjoy your cake Fiona!
Linda says
Do you remove the skins from the apricots?
bakingqueen74 says
No, I leave them on!
Chele says
Hi, can I make this with gluten free flour? Thankyou
bakingqueen74 says
Sorry I have never baked gluten-free so could not advise. I don’t know if gluten-free recipes work just by switching out the flour etc.
Petra Makela says
Do you think it would also work with tinned apricots if that’s all that is available?
bakingqueen74 says
Hi Petra, yes actually a reader called Marie left a review on Pinterest a couple of weeks ago, she found that it worked well. Here was the comment from Pinterest:
– Lovely and light and full of yummy apricot flavour even though I used tinned – we don’t get fresh ones here very often. Delicious
Linda says
Easy to make & delicious, we had it warm with ice cream, definately a keeper, might try with peaches if we cant get apricots
Annegret Nicholas says
I froze lots of apricots, my tree was laden .. Do you think I could use them instead of fresh ones
bakingqueen74 says
Yes I think you can use frozen apricots as well. I have also frozen some this year. I would defrost them so they will not be too wet or soggy when used in the recipe, then just follow the recipe. Please let me know how you get on.
Meg says
I was thinking to not defrost frozen apricots to avoid the mushy texture. But to take the pre-cut frozen fruit, toss it in light coating of flour and place & press onto the batter just before baking. Is this right?
bakingqueen74 says
I haven’t tested this so don’t know, please try it and see. My recommendation would be to defrost the fruit (at room temperature) first.
Fiona says
It’s delicious. I’ve made twice now while fresh apricots are in season. I wonder if the baking powder is necessary given that it uses SR flour. My last one over-rose then flopped back a bit. Also, it would be helpful to know if the oven temperature is for a fan oven. I assumed not, so reduced to 160.
bakingqueen74 says
Hi Fiona, I think most people do use a modern fan oven and the temp is indeed for a fan oven. I use the baking powder as it helps with the addition of the almond and fruit which can make the cake more dense otherwise. Glad to hear you find this delicious!
Jen says
Thank you for the delicious recipe! I just made per recipe, but used Almond Meal, as that’s what I had, and added 1t Almond Extract and 1t ground cinnamon. Also, I wanted to use all my apricots that came in the farmer’s market basket, so did 5 rows of 5 halves in square dish. Turned out AMAZING! I’m excited to try again with cherries! Yummmmmmmy!
bakingqueen74 says
sounds amazing Jen, how lucky to get a farmer’s market basket with so many apricots!
Kerry says
You say add eggs one at a time…but there aren’t eggs in the ingredients list?
bakingqueen74 says
Hi Kerry, there are 4 medium eggs listed, not sure why you can’t see it.
Sue says
It didn’t list eggs on my recipe either.
bakingqueen74 says
How strange Sue, are you finding the recipe through Pinterest or similar, or through Google? The best place to get the ingredients is direct from my post. If you check the recipe card at the bottom of they post they have always been listed there. 4 medium eggs, the third item in the list of ingredients.
Kim says
Cooked this cake and it was truly delicious, Everyone loved it.
bakingqueen74 says
Thanks very much for leaving your review, so glad to hear this!
Bailey says
This looks wonderful!! Are ground almonds and almond flour the same? Thank you in advance!
bakingqueen74 says
Hi Bailey, I think you asked me this on Pinterest too. I haven’t tried making this cake using almond flour but I think almond flour is often similar to ground almonds but finer (used to make macarons etc) so it might work ok but would not give the same texture. Good luck!
Zahra says
Thanks for the recipe. It’s a lot simpler than an apricot upside down cake! Can you use other stone fruit? If so which ones and would you substitute the ground almonds for something else?
Thanks!
bakingqueen74 says
I am glad you enjoyed it! I only make this recipe with apricots but I think plums would also work well, keeping the ground almonds.
ET Speaks From Home says
I love to eat apricot but had not try them in cake! This is so yummy looking cake!