Mary Berry Apricot Cake Recip

Mary Berry Apricot Cake is a soft, fruity, and beautifully moist cake made with tender apricots folded into a light sponge. The natural sweetness of apricots blends perfectly with the buttery crumb, creating a bake that feels homely yet elegant. It’s ideal for afternoon tea, brunch, picnics, or as a simple dessert with cream or custard. Whether you use fresh, dried, or tinned apricots, this cake delivers a warm, comforting flavour that feels timeless and satisfying.

What Is Mary Berry’s Apricot Cake?

Mary Berry Apricot Cake is a classic-style sponge cake enriched with apricots. Depending on the recipe variation, apricots may be used fresh or dried, often soaked to keep them plump and tender. The result is a fruit-studded loaf or round cake with a soft, moist texture and gentle sweetness.

Other Popular Mary Berry Recipes

• Mary Berry Manor House Cake
• Mary Berry Strawberry Muffins
• Mary Berry Orange Polenta Cake
• Mary Berry Lemon Drizzle Cake in Loaf Tin

Why This Recipe Is Worth Trying

• Naturally sweet flavour – Apricots add fruity brightness without overpowering.
• Soft and tender texture – A buttery sponge that stays moist for days.
• Reliable and simple – Easy methods that suit beginners and busy bakers.
• Versatile fruit options – Works with fresh, dried, or tinned apricots.
• Perfect for sharing – Suitable for tea parties, gatherings, or gifting.

Essential Ingredients to Make Mary Berry Apricot Cake

• 200g dried apricots (or 300g fresh/tinned apricots, chopped)
• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 teaspoon baking powder
• 75g ground almonds
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon or orange (optional)

If using dried apricots

• 100ml warm water or orange juice for soaking

Handy Kitchen Tools for Best Results

• 20cm round cake tin or 2lb loaf tin – Both work well, depending on your desired shape.
• Electric hand mixer – Helps achieve a fluffy creamed mixture.
• Mixing bowls – For combining wet and dry ingredients separately.
• Rubber spatula – Ideal for folding gently without knocking out air.
• Sharp knife – For chopping apricots evenly.

Step-by-Step Guide to Making Mary Berry Apricot Cake

Step 1 — Prep the apricots

If using dried apricots, soak them in warm water or juice for 10–15 minutes to make them soft and plump. Drain and chop into small pieces. Fresh or tinned apricots should be chopped and patted dry.

Step 2 — Prepare the cake tin

Grease and line your cake tin with baking parchment. Preheat the oven to 160°C (140°C fan).

Step 3 — Cream butter and sugar

Beat the softened butter and caster sugar together until pale and fluffy. This step gives the cake its light crumb.

Step 4 — Add the eggs

Beat in the eggs one at a time, adding a spoonful of flour if the mixture starts to curdle.

Step 5 — Fold in dry ingredients

Add the self-raising flour, baking powder, and ground almonds. Fold gently to keep the mixture airy.

Step 6 — Add milk, flavouring, and apricots

Stir in the milk, vanilla extract, and lemon or orange zest. Fold in the chopped apricots gently to distribute them evenly.

Step 7 — Fill the tin

Spoon the batter into the prepared tin and level the top with a spatula.

Step 8 — Bake until set

Bake for 45–55 minutes, depending on your tin size, or until a skewer inserted into the centre comes out clean and the top is golden.

Step 9 — Cool and serve

Let the cake cool in the tin for 10 minutes before transferring it to a wire rack. Slice once fully cooled.

What I Got Wrong (And How I Fixed It)

• Apricots sinking to the bottom – Coating them lightly in flour helped keep them suspended.
• Cake becoming dry – Reducing baking time and adding milk improved moisture.
• Unevenly distributed fruit – Chopping apricots into smaller pieces created a better spread.
• Dense crumb – Creaming the butter and sugar longer produced a lighter sponge.

Healthier Version of Mary Berry Apricot Cake

• Replace half the butter with Greek yoghurt for a lighter texture.
• Reduce sugar by 25%—apricots already add sweetness.
• Swap self-raising flour for wholemeal flour for extra fibre.
• Use olive oil spread instead of butter for lower saturated fats.
• Add grated apple to boost natural moisture.

Ingredient Substitutions for Mary Berry Apricot Cake

• Use fresh apricots, blueberries, or peaches instead of dried fruit.
• Swap vanilla with almond extract for a deeper flavour.
• Replace ground almonds with ground hazelnuts or extra flour.
• Use orange juice instead of milk for a citrus lift.
• Add white chocolate chips for a sweeter twist.

Pairing Ideas: What to Serve With Mary Berry Apricot Cake

• Vanilla ice cream – Perfect for warm cake slices.
• Crème fraîche – Adds a lovely tang.
• Fresh berries – Balance the sweetness.
• Whipped cream – Light and airy pairing.
• Apricot jam – Intensifies the fruit flavour.

Expert Tips to Make Perfect Apricot Cake

• Drain apricots well to avoid excess moisture.
• Use room-temperature ingredients for smooth mixing.
• Fold gently to keep the batter fluffy.
• Avoid overbaking to maintain a soft crumb.
• Test early with a skewer as fruit cakes can brown faster.
• Let the cake cool fully to help flavours settle.
• Store properly to retain moisture.

Creative Ways to Customize Mary Berry Apricot Cake

• Add pistachios for colour and crunch.
• Mix in coconut for a tropical flavour.
• Make an apricot glaze using warm apricot jam.
• Add spices like cardamom or cinnamon for warmth.
• Top with flaked almonds for a bakery-style finish.
• Swirl in cream cheese for a richer crumb.

Storing Mary Berry Apricot Cake the Right Way

• Keep at room temperature for 3–4 days in an airtight container.
• Wrap tightly if storing overnight to prevent drying.
• Freeze whole or sliced cake for up to 2 months.
• Thaw at room temperature for best freshness.

How to Reheat Mary Berry Apricot Cake (If Needed)

• Warm slices in the microwave for 10 seconds for softness.
• Heat in the oven at 150°C for 5 minutes to refresh the crumb.
• Serve with warm apricot syrup for an enhanced flavour.

Nutritional Breakdown (per serving)

• Calories: ~295
• Carbohydrates: 35g
• Fat: 15g
• Protein: 5g
• Fibre: 2g
• Sugar: 22g

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FAQs

How do I keep the apricots from sinking to the bottom of the cake?

Coat the chopped apricots lightly in a spoonful of flour before folding them into the batter. This helps the fruit stay suspended and distributes evenly throughout the cake.

Why is my apricot cake turning out dry instead of moist?

Dryness usually comes from overbaking or using apricots that weren’t soft enough. Reducing baking time slightly and soaking dried apricots beforehand helps maintain a moist, tender crumb.

Can I use fresh or tinned apricots instead of dried ones?

Yes, both fresh and tinned apricots work well. Make sure to pat them dry before adding to the batter to prevent excess moisture from affecting the cake’s texture.

How do I achieve a light and fluffy texture in apricot cake?

Cream the butter and sugar until very pale and fluffy, and fold the dry ingredients gently to avoid deflating the batter. Using room-temperature ingredients also helps create a lighter sponge.

Wrapping It Up

Mary Berry Apricot Cake is a warm, fruity, and beautifully textured bake that suits any occasion. With tender apricots, a light sponge, and easy preparation, it’s the kind of recipe you’ll want to make again and again.