Mary Berry Apricot Cake

Name: Mary Berry Apricot Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Not specified
Cuisine: British
Ingredients: 907g fresh apricots, halved and pitted; 1 Tbsp lemon juice; 113g butter, room temperature; 150g sugar; 1 tsp vanilla extract; 4 large eggs; 240g all-purpose flour; 3 tsp baking powder; 1/4 tsp salt; 1 tsp cinnamon; 2 Tbsp powdered sugar for serving

Discover the delightful Mary Berry Apricot Cake, a luscious dessert that perfectly combines the tartness of apricots with the sweetness of cake. This treat not only satisfies your sweet tooth but also adds a touch of elegance to your dessert spread.

Cultural or Historical Context

The Apricot Cake, inspired by Mary Berry, a doyenne of baking, hails from a rich tradition of British baking. Known for her straightforward yet delicious recipes, Berry's approach to this cake is no exception, offering a balance of flavors that celebrate the apricot's natural zest.

Ingredients for the Apricot Cake

Fresh apricots: 907g (2 pounds), halved and pitted
Lemon juice: 1 Tbsp
Butter: 113g (1/2 cup), room temperature
Sugar: 150g (3/4 cup)
Vanilla extract: 1 tsp
Large eggs: 4
All-purpose flour: 240g (2 cups)
Baking powder: 3 tsp
Salt: 1/4 tsp
Cinnamon: 1 tsp
Powdered sugar: 2 Tbsp, for serving

Preparation Instructions

Preheat and Prepare: Start by preheating your oven and readying your baking pan.
Apricot Puree: Puree half the apricots with lemon juice and set aside.
Cream Butter and Sugar: Achieve a light and fluffy consistency before adding eggs and vanilla.
Dry Ingredients: Whisk together flour, baking powder, cinnamon, and salt.
Combine: Gently incorporate the dry mix and apricot puree into the butter mixture.
Bake: Pour the batter into the pan, top with apricot quarters, and bake until golden.

Storage and Reheating

This cake can be stored at room temperature for a couple of days or refrigerated for extended freshness. For reheating, a brief stint in a low oven or microwave will revive its warmth and softness.

Nutritional Information

Each serving provides a balanced mix of carbs, proteins, and fats, with a notable presence of vitamin A from the apricots and calcium from the dairy components.

FAQ about the Apricot Cake

Can I use canned apricots? Fresh apricots are recommended for their flavor and texture, but well-drained canned apricots can be a convenient substitute.
How do I prevent the cake from drying out? Keep the cake covered in an airtight container to maintain its moisture.
Can this cake be frozen? Yes, the Apricot Cake freezes well. Wrap slices individually for easy thawing.

Dive into the delightful world of apricot-infused desserts with this exquisite Mary Berry Apricot Cake. Its harmonious blend of flavors and textures makes it a perfect choice for any occasion, from casual gatherings to elegant dinner parties. For more detailed instructions and additional tips, visit the original recipes at A Tale of Two Kitchens, The Happy Foodie, and Plated Cravings.