'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, she is now our Senior Food Producer, 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 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 Senior Food Producer, 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.
- 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.TipMAKE IT GLUTEN FREE
Substitute gluten free flour, adding ½ tsp xanthan gum and 2 tbsp skimmed milk.
