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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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; 5.3 g protein; 65.6 g carbohydrates; 73.9 mg cholesterol; 72.9 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/01/2007
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry. Read More
(23)

Most helpful critical review

Rating: 2 stars
02/19/2007
Very very sweet and it took ages to cook. Then it fell apart because it was still very wet. Ate the pieces in a bowl with a dollop of yoghurt to cut the sweetness and that was OK. Read More
(7)
9 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/01/2007
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry. Read More
(23)
Rating: 5 stars
07/01/2007
great w/ following changes. cut honey to 2 T. cut sugar to 1/4 cup w/ egg whites and 1/2 cup w/ egg yolks. i put almond meal on bottom instead of bread crumbs. next time i'm going to try more apricots. delicious. don't worry about the toothpick coming out clean jsut cook for 50 min or it will be dry. Read More
(23)
Rating: 5 stars
12/08/2008
Really really good. I did have trouble with it taking a lot longer to cook than it said. I took it out at the right time and it was not set in the middle. My error but beware you might have to cook it longer. Read More
(9)
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Rating: 4 stars
07/26/2007
I made this using the changes the second reviewer suggested. Everything was GREAT until I tried to remove it from the pan. With some after the fact research next time I would make it in a springform cake pan. After baking let the cake cool in the pan (like an angel food cake). So I am using my cake pieces with blueberries and whipped cream like a trifle. It may look terrible but it tastes awesome. Read More
(7)
Rating: 2 stars
02/19/2007
Very very sweet and it took ages to cook. Then it fell apart because it was still very wet. Ate the pieces in a bowl with a dollop of yoghurt to cut the sweetness and that was OK. Read More
(7)
Rating: 2 stars
08/08/2008
This is too sweet. I think it needs a larger pan the spring form pan might be a good idea as I was unable to remove this cake with it breaking apart. M.Kauk Richmond CA Read More
(2)
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Rating: 3 stars
07/02/2008
Made exactly as written except scaled back to 3 servings (made more) due to only having 4 apricots. I had BLACK VELVET apricots and they ended up tasting very tart- almost like rhubarb. Therefore I am glad I kept the sugar as written or it would have been unedible. Loved the premise- I think the type of apricot that I had was wrong. Read More
(1)
Rating: 3 stars
08/30/2011
Fresh apricot tang and fluffy sweetness; I did reduce the sugars and it is just on the edge of needing more. My apricots were fully ripe and to reduce the liquid (trying to preventing complained-about sogginess) I oven roasted them in a buttered 13x9 pan for 20 min at 425º. YUM. I used the full amount of sugar in the egg whites and my cake has a definite chiffon cake texture although a little gummy. When making a chiffon cake the leavening action comes from fully developed stiff-beaten egg whites and you cannot reduce the sugar in this step or they can't do their thing properly. I will try this again with the full sweeteners to see if I can get the cake itself to be successful. I suspect most of our commercially grown apricots are much larger and sweeter than the recipe was originally written for. Read More
(1)
Rating: 5 stars
06/13/2018
Nice cake. I reduced the sugar a bit but that's the only change I made to the recipe. I put parchment on the bottom of the pan and the cake came out easily once I slid a knife around the edge. I used black velvet apricots and appreciated the tangy flavor. Read More