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'Skinny' apricot cake


Serves: 10
timePrep time: 20 mins
timeTotal time:
'Skinny' apricot cake
Recipe photograph by Kris Kirkham
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
timePrep time: 20 mins
timeTotal 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 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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

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, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm springform tin.
  2. 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.
  3. 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.
  4. Leave to cool in the tin for 15 minutes then carefully remove from the tin and leave to cool on a wire rack.
  5. 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.

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