Apricot and Orange Blossom Tray Bake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    536
based on 2 ratings

A light and delicious sponge cake made with fresh apricots, flavoured with orange blossom water, and finished with a drizzle of slightly sour yoghurt topping. This cake freezes well, if freezing do so before you add the topping and wrap in greaseproof paper followed by foil before placing it into the freezer.

recipe updated May 8, 2025

Ingredients

  • Butter icon
    Butter
    225 g
  • Dried apricots icon
    Dried apricots
    as needed
  • Butter icon
    Butter
    70 g
  • Icing sugar icon
    Icing sugar
    350 g
  • Orange icon
    Orange
    1
  • Dried apricots icon
    Dried apricots
    50 g
  • Apricot icon
    Apricot
    6
  • Caster sugar icon
    Caster sugar
    225 g
  • All purpose flour icon
    All purpose flour
    275 g
  • Baking powder icon
    Baking powder
    3 ½ teaspoons
  • Salt icon
    Salt
    ¼ teaspoon
  • Egg icon
    Egg
    4
  • Milk icon
    Milk
    3 tablespoons
  • Orange blossom water icon
    Orange blossom water
    1 teaspoon
  • Orange zest icon
    Orange zest
    as needed
  • Apricot jam icon
    Apricot jam
    100 g
  • Natural yogurt icon
    Natural yogurt
    100 g
  • Orange juice icon
    Orange juice
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Small bowl
  • kCook icon Serving plate
  • kCook icon Rectangular pan - 12x9" (30x23 cm)

Step preview

  1. Preheat the oven to 180ºC
  2. Grease the tin and line with parchment paper
  3. Fit the Creaming Beater
  4. Add the ingredients into the warming bowl, fit the splashguard
  5. Mix then scrape the sides of the bowl – 3 minutes, speed 3
  6. Mix – 2 minutes, speed 3
  7. Add the next ingredients
  8. Mix – 1 minute 30 seconds, speed 2
  9. Add the apricot jam to the base of the tin in spoonful's
  10. Place the halved apricots flat side down in the tray spaced evenly apart
  11. Transfer the cake batter into the tin covering the apricots and level the surface
  12. Bake until golden brown – 25 minutes, 180ºC
  13. Remove from the oven and set aside to cool in the tin
  14. Clean the warming bowl and fit the Creaming Beater
  15. Add butter into the warming bowl
  16. Heat until melted then scrape the sides of the bowl– 4 minutes 30 seconds, heat setting 9, speed Stir 2
  17. Add the next ingredients
  18. Mix – 20 seconds, speed 1
  19. Add sugar, fit the splashguard
  20. Mix then scrape the sides of the bowl – 30 seconds, speed 1
  21. Mix – 20 seconds, speed 3
  22. Transfer the mixture into a small bowl and set aside
  23. Invert the cake onto a serving board
  24. Drizzle with the yoghurt topping and garnish
  25. Cut into slices
  26. Serve
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