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Apricot Cake  
World Traditional Recipe イギリス

British style sweet and sour cake with apricot jam filling. You can substitute apricot jam with raspberry jam or orange marmalade.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
In a bowl, cream together butter and sugar. (Photo #1)

Stir in beaten eggs, a little at a time, and stir until the mixture emulsifies. (Photo #2)

Stir in sifted flour. (Photo #3)

Fill half of the round pan with batter. Place apricot jam generously in the center. (Photo #4)

Pour the rest of the batter over and cover the jam completely.

Bake in a preheated oven at 180 °C (356 °F) for about 30 minutes until golden.

When cooled, sprinkle with confectioners’ sugar generously.

Servings per Recipe Calories per Serving Ready In
one 12cm round pan  449kcal 90 minutes
butter 100g 
sugar 80g 
whole eggs 100g 
cake flour 120g 
apricot jam 80g 
confectioners’ sugar  
- Allow butter to soften at room temperature.
- Sift flour.
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