Rating: 3.5 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 - 9 inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.

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  • Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.

  • Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.

  • Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.

  • Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.

Nutrition Facts

327 calories; protein 5.3g; carbohydrates 65.6g; fat 6.2g; cholesterol 73.9mg; sodium 72.9mg. Full Nutrition
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