Print

Apricot and Almond Traybake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

A delightful apricot and almond traybake that’s buttery, tender, and studded with juicy apricot halves. This easy-to-make cake features a moist almond-infused sponge topped with sweetened apricots and a dusting of icing sugar, perfect for serving as a tea-time treat or dessert.

Ingredients

Traybake Batter Ingredients

  • 220 g butter
  • 220 g caster sugar (superfine sugar)
  • 4 medium eggs
  • 50 g ground almonds
  • 170 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Topping

  • 8 apricots, halved
  • Caster sugar (superfine sugar), to sprinkle over the fruit
  • Icing sugar, to serve

For Preparation

  • Lurpak cooking spray (or any neutral cooking spray), to grease the dish

Instructions

  1. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy, which helps create a tender sponge.
  2. Add Eggs: Crack in the eggs one at a time, mixing thoroughly after adding each to ensure they are fully incorporated and the batter is smooth.
  3. Fold in Dry Ingredients and Vanilla: Gently fold in the self-raising flour, ground almonds, baking powder, and vanilla extract until just combined to avoid over-mixing which can make the cake tough.
  4. Prepare Baking Dish: Lightly spray a stoneware or similar baking dish with Lurpak cooking spray to prevent sticking, ensuring easy removal after baking.
  5. Pour Batter into Dish: Pour the cake batter into the prepared dish and use a spatula to smooth the surface evenly for uniform baking.
  6. Arrange Apricots: Press the halved apricots into the batter in a pattern alternating one fruit half facing up and the next facing down, which helps them bake evenly and look attractive.
  7. Sprinkle Sugar on Fruit: Sprinkle caster sugar over the apricots to add sweetness and create a slight caramelization on top during baking.
  8. Bake the Traybake: Bake in a preheated oven at 180°C (350°F) for 35-40 minutes until the sponge is golden brown and the center is firm; test doneness by inserting a skewer – it should come out clean.
  9. Cool and Serve: Allow the traybake to cool completely in the dish, then dust with icing sugar. Cut into squares and serve as a delightful snack or dessert.

Notes

  • For best results, ensure ingredients are at room temperature before mixing.
  • Self-raising flour already contains baking powder, so the added baking powder is for extra lift and can be omitted if preferred.
  • Use ripe but firm apricots to prevent them from turning to mush during baking.
  • Store leftovers in an airtight container; best consumed within 2 days.
  • This recipe can be adapted by substituting apricots with other stone fruits like plums or peaches.

Find it online: https://cookedbysarah.com/apricot-and-almond-traybake-recipe/