I know, I know, apricot season is more or less over, nevertheless I wanted to share this beautiful cake recipe with you! If you prefer, you can substitute the apricots with plums which are in season right now!

I made a video demonstrating how to make this cake, it’s at the bottom of this post if you want to watch it first!

Normally, I can’t be doing with cake recipes where you need to separate and whisk the egg whites, but you have to with this one – I know, a total bore – but it is so worth it! You see, you need a pretty thick dense cake mix to hold the weight of half apricots plums but eating dense cake is not so enjoyable, therefore we whisk! We still have all the support the fruit needs but with added air bubbles meaning this cake will be light and airy but buttery and moist too. Mouth watering yet? Good.

Tip: Remember the secret to successful baking is making sure all ingredients are all at similar temperature – so no cold eggs or butter from the fridge!

Here’s the recipe:

1 Kg of apricots or plums

6 eggs (separated)

300 g butter (soft)

300 g sugar

Vanilla (either a tsp. vanilla paste / or half a vanilla pod)

Lemon zest of half an untreated lemon

1/2 tsp. cinnamon

1 tsp. baking powder

300 g sifted flour

Icing sugar to dust


Wash, halve and stone the fruit. Set aside on kitchen paper to dry while you make the cake.

Preheat an oven to 160° and prepare a baking sheet. Mine is 38 cm x 26 cm. I grease and paper mine, but greasing will do.

Separate the eggs.

Pop the butter in a mixer or mixing bowl and whisk until fluffy.

Add half of the sugar and then add the egg yolks, one at a time.

Add the vanilla, the lemon peel, cinnamon and baking powder and mix until the batter has a light and whipped consistency.

Whisk the egg whites to soft peaks with the rest of the sugar and then fold it into the butter/egg mix until just combined.

Finally sieve in the flour and fold in carefully. Do not overmix as this can make the cake tough.

Spread the batter on your prepared baking sheet.

Now arrange the apricot halves, cut side up, on the batter and  bake on the middle shelf of your preheated oven.

Tip: Make sure your oven has the right temperature to begin with. If you are not sure, consider investing in a stainless steel oven thermometer which will tell you if the oven is ready and give you more exact temperatures.

Bake for 40 to 50 mins. depending on your oven. Or until the cake dough is golden brown, the sides shrink away from the tin and a skewer comes out clean.

This cake is delicious warm. Leave to stand after baking for about 15 mins., dust with icing sugar and serve with cream or ice cream or whatever takes your fancy. Once the cake has cooled, store in an airtight container in the fridge for up to 5 days. (This cake can also be frozen and defrosted – just leave to defrost at room temperature for a few hours.)

If you bake this gorgeous cake, please tag me in your photos @shootandstyle_living on instagram or let me know how you got on in the comments below!

Happy baking.

Liz x