Apricot, Orange & Almond Buttermilk Cake

A moist almond sponge with creamy buttermilk, halves of fresh or canned apricots and fresh orange zest; baked in the 26cm Rectangular Dish. The baked cake is glazed with a luscious apricot conserve and honey syrup and finished with toasted natural flaked almonds. Slice into rectangular pieces and serve warm with whipped cream as a dessert or cold as a cake.


Serves 6-8

Preparation Time

Cook time

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Cook's NoteIt is important when using canned apricots that they are well drained to prevent the fruit from making the cake mixture too wet.
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  • Two strips of baking paper: 24cm x40cm and 15cm x 30cm
  • Extra for during baking


  • 115g butter, softened
  • 175g soft brown sugar
  • 3 large eggs
  • 150g self-raising flour – sieved
  • 1 teaspoon baking powder
  • 100g ground almonds
  • 1 teaspoon natural almond extract
  • Zest of 1 orange
  • 6 tablespoons buttermilk
  • 6-8 fresh apricots – stones removed and cut into halves or 12-16 canned apricot halves in natural juice, well drained


  • 2 tablespoons apricot conserve
  • 2 tablespoons orange blossom honey
  • 40g natural flakes almonds – toasted


Preheat the oven to 180°C.

Line the inside of the stoneware dish with the two strips of baking paper.

In a large bowl, cream the butter and sugar until light and fluffy.

Beat in the eggs in one at a time, adding one to two tablespoons of the flour to prevent the mixture from curdling.

Add the remaining flour, baking powder, ground almonds, orange zest and almond extract and beat it all together until smooth. Add the buttermilk and stir into the cake batter.

Spoon the cake mixture into the prepared dish and smooth over the top.

Randomly place the apricots cut side down on top of the cake mixture.

Place the dish into the oven and bake for 45 – 50 minutes until the cake is firm to touch and the centre is set. In the last 10 minutes of cooking cover the cake with a double-thick sheet of baking parchment to prevent it from overbrowning.

Make the glaze towards the end of the baking time by placing the apricot conserve and honey into a small pan and warming them together.

Brush the warm glaze over the top of the cake and sprinkle over the toasted almonds.

Allow the cake to cool before lifting out of the dish, removing the baking paper and slice into 8 rectangular pieces.