The caramel and apricots pair beautifully with the nutty sponge

An easy bake that makes use of under-ripe apricots

Credit : Jonathan Lovekin

Diana Henry

The Telegraph's award-winning cookery writer

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

See more

Published 22 May 2026 11:09am BST

This cake really makes the best of apricots, especially those that are lacking in flavour or are underripe.

Overview

Prep time

15 mins

Cook time

1 hr

Serves

8

Ingredients

For the apricots

50g butter, plus more for the tin

7-8 fresh apricots (not too ripe), halved and stoned

125g caster sugar

1 tbsp runny honey

For the cake

150g unsalted butter

150g…