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marillenkuchen (apricot cake)


4 large eggs (each to weigh 75g approx)
140g (5 oz) soft margarine /or softened butter
225g (8 oz) caster sugar
168g (6 oz) plain flour
8 fresh apricots
icing sugar, to finish (optional)

In a large bowl, cream fat with sugar, well but gently, taking care not to overbeat. Separate egg whites from yolks. Add yolks, one at a time, to creamed mix and beat to incorporate.

Whisk whites until stiff (but not dry) and fold in to mix with metal spoon. Gradually add sifted flour and mix well together.

Line a baking tin (9in x 12in approx) with baking parchment. Spread mix evenly in tin. Cut apricots in half, removing stones. Place dome side up over the mix - 4 down, 4 across.

Bake on gas no. 4 / 180º Centigrade /350º Fahrenheit for 45 mins to 1 hour (turning half way through if necessary) until a golden brown colour and springy to the touch.

Remove from oven and cool. Peel off parchment, dust with icing sugar and cut in to 4 short lengths. Can be wrapped and frozen at this point.

Each piece can be cut in to four slices. Goes well with a nice pot of tea (or coffee!).

N.B. Although it will theoretically serve 16, I have heard of people who have sat down with one quarter of the cake, a drink and a book and then have an empty mug and an empty wrapper!


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