Apricot Tea Cake

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An apricot tea cake recipe to spoil the family

Spoil mom this year by baking her this light and luscious Apricot Tea Cake. It’s a perfect way to end a special meal or to serve her for breakfast in bed, along with her favorite morning brew.

Here’s a free, printable recipe card as a bonus.

The Benefits of Apricots:

Per Healthline:

  1. Very nutritious and low in calories.
  2. High in antioxidants.
  3. May promote eye health.
  4. May boost skin health.
  5. High in potassium.
  6. May promote gut health. 
  7. Very hydrating.
  8. May protect your liver.
  9. Easy to add to your diet.

If mom is more of a chocolate fan then whip her up a batch of these No-Bake Chocolate Nutella Layered Tuxedo Bars. This recipe is so easy to make that even the littles can help. It is cold, creamy, and decadent.

 

Yield: 1

Apricot Tea Cake

Delicious Apricot Tea Cake

Spoil mom this year by baking her this light and luscious Apricot Tea Cake. It’s a perfect way to end a special meal or to serve her for breakfast in bed, along with her favorite morning brew.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

For the Cake:

  • 1/2 Cup Milk
  • 3/4 Cup Granulated Sugar
  • 1 Stick Softened butter
  • 2 Eggs
  • 2 Earl Gray tea bags
  • 1 Cup Self Rising Flour
  • 1/4 tsp. Ground Cardamom
  • 1/4 tsp. Fresh ground nutmeg
  • 1/2 tsp. Salt
  • 1/4 tsp. Ground clove
  • 1/4 tsp. Ground cinnamon
  • 8 Dried Apricot Halves – Coarsely chopped

For the Glaze

  • 1 Cup Powdered sugar
  • 1⁄4 Cup Sliced Almonds (optional garnish)

Instructions

  1. Preheat the oven to 350F.
  2. Grease and flour an 8 inch round cake pan.
  3. Warm the milk and allow the tea to steep for a few minutes – add chopped apricots to the tea-infused milk to soak.
  4. Beat the butter and sugar together until light and fluffy in color and texture.
  5. Add eggs one at a time, beating after each addition.
  6. Now add the remaining dry ingredients and 3 tbsp of the tea-infused milk being careful to reserve the chopped apricots for later. Stir to combine.
  7. Spoon the mixture into the prepared cake pan.
  8. Sprinkle batter with chopped, soaked apricots and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
  9. To make the glaze, stir together powdered sugar and the remaining tea-infused milk. Add additional milk if necessary to get the proper glaze consistency.
  10. Allow cake to cool until just warm before drizzling the cake with the glaze.
  11. If desired, sprinkle with sliced almonds and serve immediately with your favorite tea.

Notes

If mom is more of a chocolate fan then whip her up a batch of these No-Bake Chocolate Nutella Layered Tuxedo Bars. This recipe is so easy to make that even the littles can help. It is cold, creamy, and decadent.

I would like to thank Ashley over at Irish Twin's Momma for sharing this recipe with us.

Nutrition Information

Yield

8

Serving Size

6

Amount Per Serving Calories 338Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 78mgSodium 449mgCarbohydrates 48gFiber 1gSugar 34gProtein 5g

All recipes on this blog, EsmeSalon, are for personal home use, and as I am not a nutritionist, please use these calculations as a guide only. Please feel free to check the nutritional values for accuracy.

 

Apricot Tea Cake

 

 

 

 

 


Other Apricot Recipes:

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

12 thoughts on “Apricot Tea Cake”

  1. Hello, I love trying new recipes. I am on a diabetic diet to fight off being a diabetic-just need to get my numbers down. I would probably sub a few things, no sugar and I’m think whole wheat flour with maybe baking powder?
    I absolutely love apricots and and this would be worth trying to tailor it to my new life reality.

    Reply
  2. This sounds delish! With your permission, I would like to share your link in one of my Friday Finds (Books-Recipes-Crafts) posts. Naturally, I would credit you wherever possible and link it back to you.

    Reply
    • Dear Gina. Wow thank you so much for popping in and your request. By all means feel free to share this or any other post. I appreciate you asking and your willingness to share. This is awesome and what I wrote about in my Monday post by bloggers watching over one another and encouraging and helping each other. Thanks again.

      Reply
      • As shopping is not so simple now. A healthy rhubarb plant is delivering a sumptuous crop in the garden, it makes sense to try. I will roast the rhubarb, with a sprinkle of vanilla sugar first then use it in your recipe. Thank you.

        Reply

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