'Skinny' apricot cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
'Skinny' apricot cake
A low-fat, reduced-sugar cake that still ticks the ‘sweet treat’ box. To make this cake gluten-free, substitute gluten free flour, adding ½ tsp xanthan gum and 2 tbsp skimmed milk
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
237Kcal
Fat
6gr
Saturates
1gr
Carbs
38gr
Sugars
16gr
Fibre
2gr
Protein
6gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 x 411g tin apricots in fruit juice
- 200g low-fat Greek-style yogurt
- 2 large eggs
- 50ml vegetable oil
- 300g self-raising flour
- 1 tsp bicarbonate of soda
- 1¼ tsp ground ginger
- ¼ tsp fine sea salt
- 100g golden caster sugar
- 3 pieces of stem ginger in syrup, drained and diced
- 50g dried apricots, finely chopped
- 50g icing sugar, sifted
Step by step
Get ahead
Store in an airtight container for up to 4 days, or freeze.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm springform tin.
- Drain the tinned apricots of their juice, then pat dry on kitchen paper. Weigh out 100g, cut these into 1cm dice and set aside. Put the rest in a blender with the yogurt, eggs and oil and blitz to a purée.
- Sift the flour, bicarb, 1 teaspoon of ground ginger and salt into a mixing bowl. Pour the apricot-yogurt purée into the bowl. Add the sugar, stem ginger, about two-thirds of the dried apricots and the tinned apricot pieces and fold together until combined, but still slightly lumpy. Pour into the prepared tin and bake for 35-40 minutes, or until a skewer comes out clean.
- Leave to cool in the tin for 15 minutes then carefully remove from the tin and leave to cool on a wire rack.
- Stir ½ tablespoon of water and the remaining ¼ teaspoon of ground ginger into the icing sugar to make a slightly runny icing. Drizzle over the cake and scatter with the rest of the dried apricots. Leave to set.
Tip
MAKE IT GLUTEN FREE
Substitute gluten free flour, adding ½ tsp xanthan gum and 2 tbsp skimmed milk.
Substitute gluten free flour, adding ½ tsp xanthan gum and 2 tbsp skimmed milk.
