Nutty apricot cake

Apricot halves pressed into the top give this mouth-watering cake its sweetness and attractive look. It gets its nuttiness from processed walnuts, giving it a pleasant buttery consistency.

  • 1 hr cooking plus cooling time
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Nutty apricot cake


  • 2 cups (200g) walnuts
  • 125 g butter, softened
  • ¾ cup (165g) firmly packed brown sugar
  • 1 teaspoon vanilla bean paste
  • 2 eggs
  • ¼ cup (70g) Greek-style yoghurt
  • 1 cup (150g) plain flour
  • 6 medium (300g) ripe apricots, halved, seeded
  • icing sugar and thick cream to serve


  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a 17cm x 27cm slice pan (inside top measurement); line base and long sides with baking paper, extending paper 5cm over sides.
  • 2
    Process the walnuts until coarse crumbs. Transfer to a large bowl.
  • 3
    Add butter, sugar, vanilla, eggs and yoghurt to the processor; process until smooth. Transfer mixture to bowl with nuts; fold mixture together. Add flour; fold until combined.
  • 4
    Spread mixture into prepared pan; smooth top. Top with apricot halves. Bake for 45 minutes or until a skewer inserted into centre comes out clean. Leave to cool in pan.
  • 5
    Dust cake with sifted icing sugar and serve with thick cream, if desired.


Suitable to freeze. Not suitable to microwave.

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