Mary berry Cranberry and Apricot Cake

Mary berry Cranberry and Apricot Cake is a delightful dessert that combines the tangy sweetness of cranberries with the subtle tartness of apricots. This cake is perfect for any occasion, whether you’re looking to impress your guests or simply treat yourself to something special. Mary Berry’s recipe ensures that every slice is moist, flavorful, and bursting with fruity goodness.

Why people also love Mary berry Cranberry and Apricot Cake

People love Mary Berry’s Cranberry and Apricot Cake for many reasons. The combination of cranberries and apricots creates a unique flavor profile that is both tangy and sweet, making it a perfect dessert option for those who don’t want something too rich or heavy. Additionally, the cake itself is moist and fluffy, thanks to Mary Berry’s expert baking techniques. Finally, this recipe is easy to follow and can be made with simple ingredients found in most kitchens. All of these factors make Mary Berry’s Cranberry and Apricot Cake a beloved treat among dessert lovers everywhere!

Ingredients:

• 175g (6oz) dried cranberries
• 150g (5oz) ready-to-eat dried apricots, chopped
• 4 tbsp brandy or orange juice
• Grated zest of 1 large orange
• Juice of half an orange
• 225g (8oz) unsalted butter, softened, plus extra for greasing
• 225g (8oz) caster sugar
• 4 large eggs
• 100g (3½ oz) self-raising flour
• 100g ground almonds

Instructions:

1. Preheat the oven to fan160C/ conventional180C/gas mark.
2. Grease a deep round cake tin measuring about Ø23cm x H7.5cm (9in x 3in) and line the base with baking paper.
3. Put the cranberries, apricots, brandy or orange juice, orange zest and juice into a bowl and mix together. After this,Leave to soak for at least 30 minutes.
4. In a separate bowl, cream together the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time, adding a tablespoon of flour after each addition to prevent curdling.
6. Fold in the remaining flour along with ground almonds until well combined.
7. Stir in soaked fruit mixture
8. Spoon the mixture into prepared tin
9. Bake for around 1 hour to 1hour 15 mins or until golden brown on top & toothpick comes out clean when inserted
10. Leave cake to cool before serving

Quick Facts

• Prep Time: 30 minutes
• Cook Time: 1 hour – 1 hour 15 minutes
• Total Time: Approximately 2 hours
• Difficulty:Intermediate
• Yield:This recipe makes approximately one cake that serves around eight people.

Equipment Needed:

• Deep round cake tin measuring about Ø23cm x H7.5cm (9in x 3in)
• Baking paper
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons

Serving Suggestions:
This cake is perfect to serve with a cup of tea or coffee. It can be enjoyed as a dessert after dinner or as a snack in between meals.

Expert Tips & Tricks:
For best results, make sure your butter is softened before creaming it with the sugar. You can also use a food processor to chop the apricots and cranberries for an even texture throughout the cake.

Nutrition Information:
Each serving of Mary Berry’s Cranberry and Apricot Cake contains approximately 400 calories, 21g fat, 47g carbohydrates, and 5g protein.

Presentation:
This cake looks beautiful when dusted with powdered sugar or decorated with fresh berries on top. It is perfect for any occasion, from afternoon tea to a special celebration!

Variations and substitutions for Mary berry Cranberry and Apricot Cake:

1. Instead of brandy or orange juice, you can use rum or apple juice.
2. Use dried cherries instead of cranberries for a different flavor profile.
3. Swap out the apricots with chopped dates for a sweeter taste.
4. Add in 1 tsp of cinnamon to the cake batter for an extra burst of flavor.
5. Top the cake with sliced almonds before baking to add crunchiness and texture to it
6. Replace half of the caster sugar with brown sugar to give the cake a richer flavour
7. You can also use walnuts or pecans instead of ground almonds if desired
   8.Try using other types citrus zest such as lemon, lime or grapefruit zest
   9.Use buttermilk instead milk will make your cake more moist and tender
8. Substitute all-purpose flour with gluten-free flour to make it a gluten-free cake.
9. Add 1/2 cup of shredded coconut for extra texture and flavour.
10. Use honey instead of sugar for a healthier option
11. Add some chocolate chips or chunks to the batter before baking
12. You can use dried blueberries, raspberries or strawberries in place of cranberries as well
13. Use maple syrup instead of brandy or orange juice for an interesting twist
14. Try adding some chopped candied ginger pieces into the fruit mixture before mixing it into the batter
15. Adding 1 tsp cardamom powder will give your cake a unique flavor profile
16. Replacing butter with oil makes this recipe dairy free
17. Swap out caster sugar with granulated sweetener like Stevia if you’re looking for low-calorie alternative
18. For a nut-free version, substitute the ground almonds with desiccated coconut or oats flour.

Recommendations and notices:

1. Make sure to soak the dried fruits in brandy or orange juice overnight to ensure they’re soft and plump.
2. Use a good quality non-stick baking pan for best results.
3. Preheat your oven before starting the recipe, so it’s at the correct temperature when you put the cake in to bake.
4. Don’t overmix the batter as this can cause it to become tough instead of light and fluffy
5. Be careful not to overbake your cake as it may dry out
6. When testing with a skewer, make sure that there is no wet batter sticking on it
7. Let your cake cool completely before slicing into pieces
8. Store leftovers in an airtight container at room temperature for up 3 days or refrigerate for up to a week.
9. Serve with whipped cream or vanilla ice cream for an extra treat.
10. If you don’t have any brandy or orange juice, you can use other fruit juices like apple, cranberry, or grape juice as a substitute.
11. If the top of your cake is browning too quickly while baking, cover it with foil to prevent burning.
12. Be sure to grease and flour your baking pan well so that the cake comes out easily after baking.

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