Apricot buttermilk cake

Name: Apricot buttermilk cake
Prep time: 20 min
Cook time: PT40-45M
Total time: 60 min
Yield: Serves 8-10
Cuisine: British recipes
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

Published: 30 Jun 08
Updated: 18 Mar 24

Test kitchen approved

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

Serves 8-10
Hands on time 20 mins, 40-45 mins cooking time, plus cooling

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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

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.
Meanwhile, whip the cream, yogurt and honey together until thickened. Serve the cake with the honey cream.

Recipe from July 2008 Issue

Nutrition

Nutrition: per serving

Based on 10

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

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