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Summer Apricot Cake
By Guardhouse Café, The

Fresh apricots are readily available in July but the season is fairly short so it is perfectly possible to substitute with fresh peaches, nectarines or even red plums.  

360g softened butter
340g caster sugar
6 eggs
2 teaspoons vanilla extract
370g plain flour
2 teaspoons baking powder
120ml full fat milk
500g punnet of fresh apricots, halved & stoned
Cream Cheese Icing & Filling
250g Butter
500g icing sugar
250g cream cheese, such as Philadelphia
Apricot jam
Sprig of fresh mint
  1. Preheat the oven to Gas mark 4/180oC.
  2. Grease & base line 2 x 8 inch round cake tins.
  3. Cut ¾ of the apricots into chunks.
  4. Beat the butter, caster sugar and vanilla with an electric mixer until pale and fluffy. Gradually add the eggs one at a time beating well between each addition.
  5. Sift the flour and baking powder together & fold into the mixture. Add the milk, adding a little extra if necessary to make a soft dropping consistency.
  6. Spoon the mixture into the prepared tins. Place the diced apricots on top & bake for approx. 40 minutes until springy to the touch.
  7. Meanwhile make the icing by beating together the butter, cream cheese & icing sugar.
  8. When the cakes are cool, assemble with a layer of cream & apricot jam in the centre. Spread the remaining icing on top & decorate with the apricot halves & mint.
 Summer Apricot Cake Karen's Cakes Devon

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