Apricot, cinnamon & olive oil cake

Apricot, cinnamon & olive oil cake

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(8 ratings)

Prep: 15 mins Cook: 1 hr plus 30 mins soaking


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

Nutrition and extra info

  • un-iced

Nutrition: per slice (10)

  • kcal547
  • fat26g
  • saturates11g
  • carbs69g
  • sugars54g
  • fibre3g
  • protein7g
  • salt0.9g
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  • 200g dried apricot, roughly chopped
  • 225g spelt flour



    Spelt is an ancient member of the wheat family and an evolutionary hybrid of emmer wheat…

  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground cinnamon, plus a little extra for sprinkling
  • 200g light brown muscovado sugar
  • 3 large eggs
  • 100ml good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml full-fat natural yogurt
  • 2 tsp vanilla extract

For the icing

  • 140g full-fat cream cheese
  • 85g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 250g golden icing sugar
  • 2 tsp vanilla extract


  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.

  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.

  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.

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Comments, questions and tips

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13th May, 2014
I made this yesterday. It was fabulous, really moist and with delicious bits of soft apricot, and a lovely sweet crust. I didn't have spelt flour so I used a mixture of wholemeal (1/3) and plain (2/3)--ish... and didn't realise it was supposed to be full fat yoghurt so used the half fat I had, oh I also used twice the cinnamon as we like a bit of spice :-) My son made the frosting and we decided to go for half as suggested by one of the other posters here. Recommend it, it's a delicious tea-time cake and will keep well in the fridge.
5th Feb, 2014
Came out very well - nice and moist with a nice crumb. Everyone at my work seemed to enjoy it!
1st Feb, 2014
I made this caked when it was shown in the magazine and I thought it was fantastic! Really easy to make, great flavours and looked just like the photo! The frosting was a lovely addition but I think the recipe made way too much. I would make half the amount of frosting next time, but there will definitly be a next time for this cake!
30th Oct, 2013
This was easy to make, came out well - moist and tasty. I used soft ready-to-eat dried apricots, which was quicker. I thought the topping was too sweet and next time will leave the vanilla out.
22nd Jul, 2014
I would like to make this cake today but it is to take to church on Sunday. Will the cake keep well in the fridge until then? Also, would it be suitable for freezing? Thank you
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