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    Home » Summer Recipes » Apricot and Almond Traybake

    Published on Jul 6, 2014. Modified on Jul 14, 2021 by bakingqueen74. This post may contain affiliate links. 22 Comments

    Apricot and Almond Traybake

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    • 17
    Jump to Recipe

    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!

    Apricot and almond traybake

    A quick and easy bake like this is a lovely treat for dessert.

    Serve warm with ice cream or cut into squares once cool and it is ideal to pop into a lunchbox as a treat. Popular with the whole family!

    Apricot and almond traybake

    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.

    Apricot and almond traybake

    How to Make this Apricot and Almond Traybake

    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.

    Apricot and almond traybake

    More to try

    If you love fresh apricots why not try one of my other recipes using them:

    • apricot flapjacks
    • apricot curd
    • apricot pavlova

    pin for later

    Collage of apricot and almond traybake before and after baking

     

    Apricot and almond traybake

    Apricot and almond traybake

    An easy bake for everyday dessert, using summer fruit
    4.78 from 18 votes
    Print Pin Rate Save Saved!
    Course: Baking
    Cuisine: British
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 16
    Calories: 233kcal
    Author: Lucy Allen | BakingQueen74

    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
    UK Measurements - US Measurements

    Instructions 

    • Cream together the butter and sugar.
    • Add the eggs one by one, and mix well after adding each one.
    • Fold in the flour, ground almonds, baking powder and vanilla extract and mix until just combined.
    • 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.
    • Sprinkle over the additional sugar to sweeten the fruit.
    • 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.
    • Allow to cool in the dish, sprinkle with icing sugar, then cut into squares to serve.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!
    « Berry Sponge Pudding
    Mini Chocolate Marble Sponges »

    Reader Interactions

    Comments

    1. Chele says

      May 23, 2022 at 10:26 am

      Hi, can I make this with gluten free flour? Thankyou

      Reply
      • bakingqueen74 says

        May 23, 2022 at 3:19 pm

        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.

        Reply
    2. Petra Makela says

      May 10, 2022 at 9:58 pm

      Do you think it would also work with tinned apricots if that’s all that is available?

      Reply
      • bakingqueen74 says

        May 12, 2022 at 5:23 pm

        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

        Reply
    3. Linda says

      August 30, 2021 at 6:39 am

      Easy to make & delicious, we had it warm with ice cream, definately a keeper, might try with peaches if we cant get apricots

      Reply
    4. Annegret Nicholas says

      August 22, 2021 at 7:01 pm

      I froze lots of apricots, my tree was laden .. Do you think I could use them instead of fresh ones

      Reply
      • bakingqueen74 says

        August 23, 2021 at 6:01 pm

        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.

        Reply
    5. Fiona says

      August 06, 2021 at 8:24 am

      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.

      Reply
      • bakingqueen74 says

        August 14, 2021 at 11:15 am

        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!

        Reply
    6. Jen says

      July 05, 2021 at 9:47 pm

      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!

      Reply
      • bakingqueen74 says

        July 06, 2021 at 2:24 pm

        sounds amazing Jen, how lucky to get a farmer’s market basket with so many apricots!

        Reply
    7. Kerry says

      June 24, 2021 at 1:31 pm

      You say add eggs one at a time…but there aren’t eggs in the ingredients list?

      Reply
      • bakingqueen74 says

        June 27, 2021 at 9:36 am

        Hi Kerry, there are 4 medium eggs listed, not sure why you can’t see it.

        Reply
        • Sue says

          July 11, 2021 at 12:38 pm

          It didn’t list eggs on my recipe either.

          Reply
          • bakingqueen74 says

            July 11, 2021 at 2:41 pm

            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.

            Reply
    8. Kim says

      June 10, 2021 at 5:39 am

      Cooked this cake and it was truly delicious, Everyone loved it.

      Reply
      • bakingqueen74 says

        June 10, 2021 at 1:21 pm

        Thanks very much for leaving your review, so glad to hear this!

        Reply
    9. Bailey says

      June 03, 2021 at 4:04 am

      This looks wonderful!! Are ground almonds and almond flour the same? Thank you in advance!

      Reply
      • bakingqueen74 says

        June 03, 2021 at 11:05 am

        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!

        Reply
    10. Zahra says

      August 26, 2020 at 11:02 am

      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!

      Reply
      • bakingqueen74 says

        August 30, 2020 at 4:29 pm

        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.

        Reply
    11. ET Speaks From Home says

      July 12, 2015 at 3:56 am

      I love to eat apricot but had not try them in cake! This is so yummy looking cake!

      Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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