Baking · serves 2

Apricot and Hazelnut Cake

Dried apricots simmered soft and pureed into the batter. Nothing else tastes like it.

75 min A proper cook Vegetarian

Ingredients

  • 55g dried apricots
  • 300ml water
  • Juice of 1 lemon
  • 110g butter, softened
  • 170g sugar
  • 225g plain flour
  • 1 tsp mixed spice
  • 1 tsp baking soda
  • 110g toasted hazelnuts, chopped
  • Icing: 140g cream cheese, 50g sugar, 45g dried apricots, chopped

Method

  1. Simmer the apricots in the water for 20 minutes until completely soft.
  2. Blend them with their liquid and the lemon juice, then top up with water to make exactly 150ml. Getting this volume right is what sets the crumb.
  3. Cream butter and sugar until pale and fluffy.
  4. Apricot puree in, then sift over the flour, mixed spice and soda and stir to a batter.
  5. Fold in the hazelnuts.
  6. Lined 18cm tin. 180°C for 45 minutes.
  7. Cool, then top with cream cheese beaten with sugar and chopped apricots. Keep it in the fridge.

Questions people ask about Apricot and Hazelnut Cake

How long does Apricot and Hazelnut Cake take?

About 75 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Apricot and Hazelnut Cake?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Apricot and Hazelnut Cake ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Apricot and Hazelnut Cake vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Apricot and Hazelnut Cake?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Apricot and Hazelnut Cake?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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