Orange blossom honey and apricot cake
Serves: 12
Prep time: 35 minsTotal time: 
Recipe photograph by Mowie Kay
Orange blossom honey and apricot cake
Sometimes, you just can’t beat the timeless charm of a sandwich cake. This one is filled with softly whipped cream, sweet orange blossom honey and a generous layer of fruity apricot jam
Serves: 12
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
500Kcal
Fat
28gr
Saturates
14gr
Carbs
54gr
Sugars
36gr
Fibre
1gr
Protein
6gr
Salt
0.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 150g unsalted butter, plus extra to grease
- 275g plain flour
- 275g caster sugar
- 3 tsp baking powder
- ½ tsp fine salt
- 5 medium eggs
- 150ml whole milk
- 75g vegetable oil
- zest of 1 orange
- 160g apricot conserve
- icing sugar, to dust
For the honey cream
- 200ml double cream
- 30g orange blossom honey, plus 2 tbsp to brush
- ¼ tsp sea salt flakes
Step by step
Get Ahead
Wrap and freeze the sponge layers up to 1 month ahead. Leftovers of the assembled cake can be chilled and eaten over the next 2 days.
- Melt the butter in a saucepan, then set aside to cool. Meanwhile, preheat the oven to 180°C, fan 160°C, gas 4. Butter 2 x 20cm round cake tins and line the bases and sides with baking paper.
- Put the flour, sugar, baking powder and salt in a large bowl and mix to combine. In a measuring jug or separate bowl, use a balloon whisk to beat together the eggs, milk, oil and orange zest. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula to a smooth batter. Add the cooled melted butter, then continue to stir until combined. Divide evenly between the prepared tins. Bake for 30 minutes or until risen, golden and just firm to the touch. Brush each sponge with 1 tablespoon of honey, then leave to cool completely.
- The cake is best assembled when ready to serve. Remove the sponges from their tins, peel off the baking paper and place one sponge onto a flat serving plate or cake stand. Dollop over the apricot conserve, spreading it almost to the edges. Put the cream, honey and sea salt in a large bowl, then use a balloon whisk to whisk until almost holding soft peaks – take care not to overwhisk, as it’ll thicken quickly on standing. Spoon the honey cream over the apricot layer, then sandwich with the second sponge. Dust with icing sugar, then slice and serve.
Make it gluten-free
Use gluten-free flour and baking powder, adding 1/2 tsp xanthan gum with the flour mixture, plus an extra 1 tbsp milk.
