Old-Fashioned Apricot Square
- felichiccuisine
- Jun 30
- 6 min read
Updated: 7 hours ago
Light, Fluffy, and Full of Summer Flavour.
This summer apricot cake captures everything we love about seasonal baking: a light, fluffy sponge studded with juicy ripe apricots and delicately scented with fresh lemon. Easy to make and requiring only a handful of everyday ingredients, it’s the kind of simple cake that feels right at home on a quiet afternoon, at a family picnic, or shared with friends over coffee.
One of the reasons this cake is so loved is its simplicity. The ingredients are usually already in the pantry, and the batter comes together in just a few minutes.
It’s also wonderfully versatile. While apricots are the star here, the recipe adapts beautifully to whatever fruit is in season. Try it with sweet cherries, strawberries, nectarines, or peaches, and you’ll end up with an equally delicious variation every time.
The result is a soft, tender cake with pockets of juicy fruit in every slice. The delicate flavour of the sponge pairs perfectly with the freshness of the fruit, creating a dessert that is light, fragrant, and full of flavour. It’s the kind of nostalgic homemade cake that never goes out of style and always brings a little extra joy to the table
A Light and Fluffy Cake, Perfect for Summer
There are some desserts that capture the essence of summer perfectly, and this apricot cake is certainly one of them. Made with ripe, juicy fruit, it comes together with ease, and as it bakes, the aroma of butter, vanilla, and apricots fills the entire house.
It’s one of those recipes I find myself returning to every apricot season. There’s something wonderfully simple and comforting about it: a light, airy sponge, juicy fruit that gently caramelises on top, and a subtle freshness that mak es it ideal for warm summer days.
It’s also the kind of cake that suits any occasion. Enjoy it with your morning coffee, serve it as a simple dessert after a family meal, or savour a slice on a sunny summer afternoon.
There’s something about its simple charm that makes it irresistible. Soft, fragrant, and filled with juicy apricots, it’s the kind of cake that quietly disappears slice by slice.
Why you’ll love this apricot cake
Easy to make
✔ This is the kind of cake that feels effortless from start to finish. No complicated techniques, no special equipment, just simple steps and everyday ingredients, perfect even if you’re not an experienced baker.
Light, airy, and wonderfully soft
✔ The magic comes from whipped egg whites, which give the sponge its delicate, cloud-like texture. It’s soft rather than dense, the kind of cake that feels just right with a morning coffee or a quiet afternoon tea.
Endlessly adaptable
✔ This is one of those recipes that easily becomes your own:
a handful of almonds or pistachios scattered on top
apricots swapped for peaches, plums, or cherries depending on the season
a touch of vanilla or cinnamon for extra warmth
served simply as it is, or dressed up with a spoonful of Greek yogurt or softly whipped cream
It’s the kind of summer cake that quietly becomes a tradition. You make it once, then again the following year, and before long you find yourself baking it without really thinking - just by instinct, and by the simple joy of using fruit at its peak.
Helpful tips for a perfect apricot cake
✔ Whip the egg whites properly: Beating the egg whites until they form stiff peaks adds lightness and volume to the cake. Make sure your mixing bowl is clean and grease-free, or they won’t whip properly. Add the sugar gradually, not all at once, for the best stability.
✔ Don’t overmix the flour: Once the flour is added, fold it in gently with light movements from bottom to top. Overmixing will knock out the air and make the cake less fluffy.
✔ Choose ripe but firm apricots: Overly soft or very juicy apricots can release too much moisture during baking. The best ones are fragrant, ripe, but still slightly firm to the touch.
✔ Arrange the apricots cut-side up: This allows them to slightly caramelize on top, adding both flavor and a lovely appearance. A sprinkle of brown sugar or sliced almonds can add extra sweetness and crunch.
✔ Avoid opening the oven too early: The first 25–30 minutes are essential for structure. Opening the oven too soon can cause the cake to sink in the middle.
✔ Let it cool before dusting: If you dust with icing sugar while the cake is still warm, it will melt immediately instead of sitting nicely on top.
Frequently Asked Questions (FAQ)
Question | Answer |
Can I use other fruits? | Yes. This recipe works beautifully with plums, peaches, nectarines, cherries, or mixed berries. |
Can I use apricots from a tin or jar? | Yes, but make sure to drain them very well first. Otherwise, the extra moisture may make the batter too wet. |
Does it keep well? | Yes. It keeps well for 2–3 days, lightly covered. On warmer days, it’s best stored in the fridge. |
Can I reduce the sugar? | Yes. If your fruit is very ripe and naturally sweet, you can safely reduce the sugar slightly without affecting the texture. |
Can I use oil instead of butter? | Yes, but the texture will be slightly different. Butter gives a richer flavour and a lighter, more delicate crumb. With oil, the cake will still be soft and moist, but a little denser and less fluffy. For this recipe, you can use about 70–75 ml neutral oil instead of 90 g melted butter. |
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Soft & Fluffy Apricot Cake
A light, airy sponge cake topped with juicy, caramelised apricots and a hint of fresh lemon zest. This simple summer bake is soft, fragrant, and beautifully golden - perfect served with a dusting of icing sugar.
Serving: 24 | Calories: 285 kcal | Prep Time: 15 min | Baking Time: 35–40 min |
Cooling Time: 15 min | Total Time: 1 hr 10 min
Ingredients
200g (1⅔ cups) all-purpose flour
1½ tsp baking powder
Pinch of salt
90g ( ⅓ cup + 1 tbsp) unsalted butter, melted
6 large eggs, separated
180g (¾ cup + 2 tbsp) caster sugar
1 lemon (zest only)
10–15 fresh apricots, halved
Powdered sugar, for dusting
Method
Preheat the oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease a 28 × 20 cm rectangular baking pan and line it with baking paper. In a small bowl, sift together the flour and baking powder and set aside.
In a clean, dry bowl, beat the egg whites using an electric mixer until soft peaks form. Gradually add the sugar, continuing to beat until the mixture becomes glossy and stiff peaks form.
Add the egg yolks one at a time, mixing well after each addition. Slowly pour in the melted butter and mix until fully combined. Stir in the lemon zest.
Gently fold the flour mixture into the batter using a spatula, being careful not to deflate the air.
Pour the batter into the prepared pan and smooth the surface. Arrange the apricot halves on top, cut side up. Bake for 35–40 minutes, or until golden and a toothpick inserted in the centre comes out clean.
Allow the cake to cool completely in the pan. Dust with powdered sugar before serving.
Bon Appétit!
Notes |
1. For the best texture, make sure the egg whites are whipped to stiff, glossy peaks — this is what gives the cake its light, airy structure.
2. Gently fold the flour into the batter to keep as much air as possible; overmixing will make the cake denser.
3. Choose ripe but firm apricots so they hold their shape during baking and don’t release too much moisture into the sponge.
Have you tried making this Apricot Tray Cake Recipe? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All Photographs on Feli Chic'Cuisine, signed Feli Chic'Cuisine are copyrighted.
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