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apricot & cream sponge tray-bake

APRICOT & CREAM SPONGE TRAY-BAKE

This Apricot & Cream Sponge Tray-Bake is a great family bake for any day of the week. Made with store cupboard ingredients, it's cheap & cheerful but still absolutely delicious. Bakes in 30 mins - an all-round winner - YOU CAN SWAP THE APRICOTS FOR SIMILAR FRUITS LIKE PEACHES OR PEARS
Course Cake
Cuisine American, european
KEYWORDS TRAY-BAKE, APRICOT
Prep Time 10 hours
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 -12 slices
Calories 250 kcal
Author Karyn Ryan

INGREDIENTS

  • 175 g baking spread Stork or butter
  • 225 g self-raising flour
  • 1 1/2 tsp of baking powder
  • 1 tsp vanilla extract
  • 175 g caster sugar
  • 2 eggs
  • 2 TBSP milk & 3 TBS Apricot juice from tin
  • 1 tin of apricots in syrup or juice 400g
  • 250 ml whipped cream
  • Chocolate drizzle optional

APRICOT DRIZZLE

  • Put the remaining juice and 2tbsp castor sugar into a pot bring to a boil and simmer until slightly thickened (up to 5 mins)

INSTRUCTIONS

  1. Preheat your oven to 180C.
  2. Grease and line a baking tin 12 x 9 inches ( an 8” square tin would work as well.)
  3. Drain the apricot juice from the tin into a jug and take 3 apricots halves and put to one side
  4. Put all the ingredients including apricots into the bowl of your stand mixer and beat on a low speed for 1 mins
  5. Pour batter into tin and level out. & bake for 25 mins
  6. When cake is hot poke holes in the top and pour the apricot syrup on top. Leave to cool for 10 mins and then remove to a wire tray.
  7. When cake is cold spread the whipped cream on top, cut the remaining apricot halves in quarters and decorate the top with the fruit.
  8. Drizzle some melted chocolate on top (optional) and cut into squares