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Apricot & custard cake

Apricot & custard cake

An indulgent old-school dessert starring tinned custard and fruit. The custard is baked into the sponge to give it a lovely light texture and creamy flavour, while the apricot halves ensure there’s fruit in every bite. 

4 out of 5 stars(3) Rate this recipe
  • Makes15
  • CourseDessert
  • Prepare30 mins
  • Cook55 mins
  • Total time1 hr 25 mins
  • Pluscooling

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  • 250g unsalted butter, softened, plus extra for greasing
  • 410g can Essential Apricot Halves in Fruit Juice
  • 250g caster sugar
  • 2 tsp vanilla extract
  • 400g can custard, shaken
  • 5 eggs
  • 240g self-raising flour
  • 100g ground almonds
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • 2 tbsp milk
  • 20g flaked almonds


  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 20cm x 30cm cake tin with baking parchment. Set a sieve over a small pan, then drain the apricots, catching the juices; set both aside.

  2. Put the butter, sugar and vanilla in a large freestanding mixer, then use an electric hand mixer (or a stand mixer) to beat together for a few minutes until pale and creamy. Pour over 130g custard and beat briefly to combine. Crack in the eggs 1 at a time, beating well after each addition, adding a spoonful of flour with each egg. Fold in the remaining flour, the ground almonds, baking powder and salt until combined. Stir through the milk, then spoon the batter into the prepared tin, levelling the surface with a spatula.

  3. Take 70g custard and spoon small dollops at random over the batter. Arrange the apricots on top; scatter over the flaked almonds. Bake for 50-55 minutes, covering with foil after 30 minutes, until golden, risen and just firm to the touch.

  4. Meanwhile, set the pan with the reserved apricot juice over a medium-high heat and bubble until reduced by ½ (7-10 minutes), keeping an eye on it. When the cake is cooked, brush the syrupy juice over the top as soon as it comes out of the oven. Cool in the tin for around 20 minutes, then transfer to a wire rack to cool completely. Cut into squares before serving with the remaining custard.


Typical values per item when made using specific products in recipe


1,660kJ/ 397kcals



Saturated Fat












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