Makes 1 x 10 inch cake.


  • APRICOT MARMALADE: Makes about 6 cups

  • 2 lbs pitted fresh apricots

  • 8 cups sugar

  • 6 Tbsp lemon juice

  • 1 Tbsp orange zest

  • ¾ cup diced candied citrus peel

  • 1 pouch liquid pectin

  • CAKE

  • 1 cup unsalted butter at room temperature plus extra for greasing pan

  • 4 Tbsp Demerara sugar

  • 12 –14 fresh apricots, pitted

  • 1 cup golden brown sugar, packed

  • 6 Tbsp apricot marmalade plus extra for brushing

  • 4 large eggs

  • finely grated zest and juice of 1 orange

  • 1 2/3 cups all purpose flour

  • ½ cup ground almonds

  • ½ tsp baking powder

  • ¼ tsp salt


  • For the marmalade:

  • 1.

    Bring apricots, sugar, lemon juice and orange zest to a simmer, stirring often. Purée roughly (to keep some apricot pieces intact) and return to a simmer. Stir in candied peel and pectin.

  • 2.

    Remove from heat and jar according to proper canning procedures, or pack in containers and refrigerate.

  • 3.

    Once opened, marmalade will keep refrigerated up to 4 months.

  • For the cake:

  • 1.

    Preheat oven to 350 °F. Butter a 10-inch springform pan and sprinkle bottom and sides with Demerara sugar. Arrange apricot halves close together in bottom of pan, flat side down.

  • 2.

    Beat butter and brown sugar together until fluffy. Stir in marmalade and beat in eggs one at a time, beating well after each addition. Stir in orange zest and juice. In a separate bowl, combine flour, ground almonds, baking powder and salt and add to marmalade mixture. Stir just until blended and spread over apricots in pan. Bake for 30 to 40 minutes, until a tester inserted in the center of the cake comes out clean.

  • 3.

    Let cake cool for 15 minutes, then turn out onto a plate, so that apricots are on top. Brush with a little stirred apricot marmalade to add a little shine. Serve cake warm or at room temperature.

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