Apricot and blueberry cake

Apricot and blueberry cake


3 people made this

About this recipe: This is a German style cake traybake. It is not too sweet and you can use this recipe with other fruit as well. Try apples, pears or raspberries.


Serves: 12 

  • 10 egg whites
  • 140g caster sugar
  • 10 egg yolks
  • 360g unsalted butter, at room temperature
  • 180g icing sugar, more for dusting
  • 1 or 2 teaspoons vanilla extract
  • 1/2 lemon, zested
  • 2kg apricots, pitted and halved or quartered
  • 150g blueberries

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Preheat oven to 170 C / Gas 3 and grease a baking tray with butter.
  2. In a large bowl, beat egg whites until very stiff; gradually add the sugar. Cover egg whites and set aside in the fridge.
  3. In a second bowl, beat butter, icing sugar and vanilla extract until light and fluffy. Add one egg yolk at a time, stirring well after each addition. Take stiff egg whites out of the fridge and carefully fold into the egg yolk mixture.
  4. Sift flour and baking powder on top; fold in gently. Spoon cake batter onto the baking tray and smooth down with a spatula. Top with apricots (cut side up) and blueberries and bake for 45 minutes until cake is golden brown.
  5. Cool the cake; dust with icing sugar and slice into squares or slices to serve.

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Reviews (1)


There is no quantity for the flour or Baking Powder on the recipe Apricot and Blueberry cake. - 02 Feb 2016

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