Apricot buttermilk cake

Apricot buttermilk cake
  • Serves icon Serves 8-10
  • Time icon Hands on time 20 mins, 40-45 mins cooking time, plus cooling

A soft, fruity pud that’s perfect for the summer. This apricot buttermilk cake recipe is the ultimate fresh, moist cake.

Nutrition: per serving

Calories
465kcals
Fat
30.9g (13.6g saturated)
Protein
8.6g
Carbohydrates
40.9g (26.7g sugars)
Salt
0.7g
Calories
465kcals
Fat
30.9g (13.6g saturated)
Protein
8.6g
Carbohydrates
40.9g (26.7g sugars)
Salt
0.7g

Based on 10

Ingredients

 

  • 175g butter, very soft, plus extra for greasing
  • 200g self-raising flour
  • 150g ground almonds
  • 200g golden caster sugar
  • 142ml buttermilk
  • 3 large free-range eggs, beaten
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • 6 ripe apricots, halved and stoned
  • 2 tbsp mild runny honey
  • 50g flaked almonds

For the honey cream

  • 142ml pot double cream
  • 150ml Greek-style yogurt
  • 4 tbsp mild runny honey

Method

  1. Preheat the oven to 180°C/fan160°C/ gas 4. Grease and line a 30cm x 23cm x 5cm deep baking tin with baking paper. Whizz all the dry ingredients in a food processor. Add the butter, buttermilk, eggs, vanilla and lemon zest and pulse until combined. Pour into the tin, level and arrange the apricots on top, cut-side up. Drizzle with honey and sprinkle with the almonds. Bake for 40-45 minutes, then set aside to cool for 20 minutes.
  2. Meanwhile, whip the cream, yogurt and honey together until thickened. Serve the cake with the honey cream.

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4.2 votes

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    1. Thanks for your comment. If you have somewhere cool to keep it then it will be fine in an airtight container for 2-3 days but considering this muggy weather we think you’d be better off storing it in the fridge and when you’re ready to serve maybe leaving it for 15-20 minutes to come to room temperature (if you can wait that long!)

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4.2 votes

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