Apricot & ratafia sponge cake

Apricot & ratafia sponge cake

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(13 ratings)

Prep: 15 mins Cook: 50 mins


Cuts into 8
A simple fruit cake flavoured with almond and Amaretti biscuits - perfect with tea or as dessert served with cream or custard

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal452
  • fat26g
  • saturates14g
  • carbs49g
  • sugars31g
  • fibre2g
  • protein7g
  • salt0.9g
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  • 200g softened butter, plus extra for the tin
  • 200g caster sugar
  • 200g self-raising flour
  • 1 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…

  • 4 large eggs
  • ½-1 tsp almond essence (optional)


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 410g can apricot halves in natural juice, drained, 100g roughly chopped, remainder halved



    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 85g ratafia or amaretti biscuit (keep ratafias whole or break the amaretti)
  • 25g flaked almond


  1. Heat oven to 180C/160C fan/gas 4. Butter the base and sides of a 22cm loose-bottom cake tin and line with baking parchment.

  2. Put the butter, sugar, flour and baking powder in a large bowl. Break in the eggs, add the almond essence, if using, then beat with an electric mixer until smooth and creamy. Set aside a quarter of the mixture, then stir the chopped apricots and 25g of the biscuits into the remainder. Spoon into the tin and lightly smooth with the back of the spoon. Bake for 25 mins until the cake is almost set. Meanwhile, stir the apricot halves, remaining biscuits and flaked almonds into the reserved cake mixture until well mixed. Quickly dot the extra cake mixture onto the part-baked cake, then return to the oven for 20 mins more or until a skewer inserted into the centre of the cake comes out clean.

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Comments, questions and tips

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16th Jan, 2017
I still regularly make this cake, and it always works! Perfect for pud or as a cake, we all love it, it cooks a little bit more quickly for me, but our ovens are all unique!
4th Jun, 2015
This cake tasted fantastic even with tinned apricots and was so easy to make. I will definitely be making it again.
23rd Jun, 2014
Made this with frsh apricots from the garden when looking for things to use the surplus on Very easy and great tasting. Works both as cake ( very moist) and as dessert with perhaps ice-cream/creme fraiche. Added 2 tbps of milk in main mixture as thought might need extra liquid as not using tinned apricots. As others added 1-2 tbps almond liqueur in topping. Used silicone loaf tin mould so no need to line but needed longer cooking time reduced fan oven to 160C in 2nd phase. Will be doing again very soon.
19th Feb, 2014
I agree with other comments. Clever, easy recipe ... it is in the over while I am writing it but I am sure will come out tasting great.
5th Apr, 2013
Easy to make and tasted great.
14th Dec, 2012
This so simple and quick to make but tastes divine! Such a clever recipe - I found it needed a bit longer than recipe said. Made it a few times now for a crowd - goes down well as an afternoon tea cake OR gorgeous as a warm pudding with cream. Gets the wow reaction every time!
3rd Oct, 2012
I loved this recipe. I soaked the remainder peaches( had no apricots!) , flaked almonds and biscuits in Ameretto. Absolutely lovely.
22nd Aug, 2012
Made this cake so many times now, even took one to Kruger on a camping holiday, it stayed moist for ages. I have only made one with amaretti biscuits , which was abit dry,I prefer my way using lady fingers dipped in Dissarono liqueur , absolutely yummy.
7th Jun, 2012
I have made this twice now and there are always lots of ooh's and aah's whilst eating this cake.
28th May, 2012
Love this recipe. I put some raspberries in the second time!


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