Easy Apricot & Custard Almond Cake

Today I’ve baked something special for one of our usual Sunday family dinners. Nothing fancy, no particular reason – just getting together to enjoy a good meal. It’s a lovely, hot day, and we’ll be eating outside, which is always a treat when the weather’s so nice.

I’ve made this Apricot & Custard Almond Cake to serve after dinner, and it should have cooled down enough to enjoy by the time we’re finished eating (it’s still in the oven as I write this!). I’ve gone for a half recipe today, seeing as not everyone’s able to make it, so our group is smaller than usual. But if you’re cooking for the full family, just double the ingredients.

How It Turned Out

This cake is one of those simple yet tasty bakes. Very easy recipe that works well. The almond sponge is light, and the creamy custard soaks into it while it bakes, giving it a lovely, moist texture. The fresh apricots add a nice bit of tartness that balances out the sweetness of the cake.

I can already tell that this will go beautifully with a dollop of ice cream. My favourite has to be hokey pokey ice cream – the honeycomb bits add a nice crunch that goes really well with the soft cake. But any ice cream will do, of course!

Recipe Card

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Apricot & Custard Almond Cake

• Servings: 4-6
• Prep Time: 15mins
• Cook Time: 50mins
• Difficulty: easy
• Rating: ★★★★★
• Print

A delightful, simple-to-make cake featuring creamy custard and fresh apricots, with a light almond sponge that's perfect for any occasion.

𝗧𝗶𝗽: Try swapping the apricots for other seasonal fruits like peaches or nectarines for a fresh twist. Tinned fruit works well if drained properly!
𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Recipe by Claire Aldous, from Dish Magazine, Issue #119.

Ingredients

• 1 cup caster sugar
• 2 teaspoons finely grated orange zest
• 250 grams butter, at room temperature
• 1 teaspoon vanilla bean paste
• 3 large eggs, lightly whisked
• ½ cup store-bought thick custard
• 300 grams plain flour
• 100 grams ground almonds
• 2 teaspoons baking powder
• 1 teaspoon freshly grated nutmeg (for sprinkling on top)

To Assemble:

• 1 cup store-bought thick custard
• 6 small, ripe apricots, quartered and pitted
• 2 teaspoons raw sugar

Directions

1. Preheat the Oven: Preheat the oven to 160°C fan bake. Grease a 20cm x 11cm loaf tin or small square tin and line with baking paper.
2. Infuse the Sugar: In a mixing bowl, rub the caster sugar and orange zest together with your fingertips until the sugar feels like soft, fragrant sand.
3. Cream the Butter: Add the butter and vanilla paste, then beat until the mixture is light and pale—about 8 minutes.
4. Add Eggs and Custard: Beat in the eggs one at a time, mixing well after each. Stir in the custard until smooth.
5. Combine Dry Ingredients: In another bowl, whisk the flour, ground almonds, and baking powder. Add this to the wet mixture and beat briefly until just combined.
6. Fill the Tin: Spoon the batter into the prepared tin and spread it out evenly.
7. To Assemble: Use the back of a teaspoon to make small hollows in the surface of the batter. Drop spoonfuls of custard into the hollows. Top with apricot quarters and sprinkle raw sugar over the top.
8. Bake: Bake for 50 minutes, or until the cake is golden, risen, and firm in the centre when lightly pressed. Cover loosely with foil if browning too fast.
9. Cool: Let the cake cool completely in the tin before slicing and serving.

Nutrition

Per Serving: 230 calories; 12 g fat; 30 g carbohydrates; 4 g protein; 16 g sugar.

📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet