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Apricot and Orange Blossom Tray Bake

Serves: 12Category: Cakes Recipe course: DessertMachine: Cooking MachineTotal time (min.): 40 
apricot-and-orange-blossom-tray-bake.png apricot-and-orange-blossom-tray-bake.png

A light and delicious sponge cake made with fresh apricots, flavoured with orange blossom water, and finished with a drizzle of slightly sour yoghurt topping. This cake freezes well, if freezing do so before you add the topping and wrap in greaseproof paper followed by foil before placing it into the freezer.




  1. Preheat the oven to 180ºC
  2. Grease the tin and line with parchment paper
  3. Fit the Creaming Beater
  4. Add the ingredients into the warming bowl, fit the splashguard
  5. Mix then scrape the sides of the bowl – 3 minutes, speed 3
  6. Mix – 2 minutes, speed 3
  7. Add the next ingredients
  8. Mix – 1 minute 30 seconds, speed 2
  9. Add the apricot jam to the base of the tin in spoonful's
  10. Place the halved apricots flat side down in the tray spaced evenly apart
  11. Transfer the cake batter into the tin covering the apricots and level the surface
  12. Bake until golden brown – 25 minutes, 180ºC
  13. Remove from the oven and set aside to cool in the tin
  14. Clean the warming bowl and fit the Creaming Beater
  15. Add butter into the warming bowl
  16. Heat until melted then scrape the sides of the bowl– 4 minutes 30 seconds, heat setting 9, speed Stir 2
  17. Add the next ingredients
  18. Mix – 20 seconds, speed 1
  19. Add sugar, fit the splashguard
  20. Mix then scrape the sides of the bowl – 30 seconds, speed 1
  21. Mix – 20 seconds, speed 3
  22. Transfer the mixture into a small bowl and set aside
  23. Invert the cake onto a serving board
  24. Drizzle with the yoghurt topping and garnish
  25. Cut into slices
  26. Serve

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