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Apricot and almond traybake
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4.78 from 18 votes

Apricot and almond traybake

An easy bake for everyday dessert, using summer fruit
Course Baking
Cuisine British
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 16
Calories 233kcal



  • 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.


Calories: 233kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 114mg | Potassium: 105mg | Sugar: 15g | Vitamin A: 740IU | Vitamin C: 1.7mg | Calcium: 33mg | Iron: 0.5mg