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Apricot, cinnamon & olive oil cake

Apricot, cinnamon & olive oil cake

A star rating of 4.5 out of 5.9 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 30 mins soaking
  • Easy
  • Cuts into 8-10 slices

Using olive oil keeps this cake really moist, while spelt flour makes the crumb soft and tender. Add the cream cheese frosting at the last minute

  • Freezable (un-iced)
Nutrition: per slice (10)


  • 200g dried apricot , roughly chopped
  • 225g spelt flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon , plus a little extra for sprinkling
  • 200g light brown muscovado sugar
  • 3 large eggs
  • 100ml good-quality olive oil
  • 100ml full-fat natural yogurt
  • 2 tsp vanilla extract

For the icing

  • 140g full-fat cream cheese
  • 85g butter , softened
  • 250g golden icing sugar
  • 2 tsp vanilla extract


  • STEP 1

    Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.

  • STEP 2

    In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

  • STEP 3

    To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.

Recipe from Good Food magazine, October 2013

Goes well with


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A star rating of 4.5 out of 5.9 ratings

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