Apricot, red currant & butternut cake

I absolutely love cooked apricots, whether in a cake, jam, compote, tart or savoury dish. I find that they offer the perfect balance of flavour, and the vibrant colour is always a treat. This cake has a firm texture and is not very crumbly, so makes for an ideal dessert to take along on a picnic. Use frozen red currants if you can’t find fresh.

apricot cake (2)

Apricot, red currant and butternut squash cake

Makes one 20cm cake



3 medium eggs

150ml (1/2 cup plus 2 tablespoons) macadamia nut or extra virgin olive oil

140g (1 cup) palm sugar or dark muscovado sugar

1 vanilla pod, cut into smaller pieces (or just the seeds if you are not using a high-speed blender)

130g (1 cup) wholemeal spelt or buckwheat flour

1 teaspoon baking soda

1 teaspoon baking powder

pinch of sea salt

165g (1 1/2 cups) grated peeled butternut squash

150g red currants, stripped from the stalks

8 small apricots, halved and stone removed

Toasted macadamias, optional



  1. Pre-heat the oven to 180°C/360°F, and grease a 20cm spring form.
  2. In a blender, whisk together the eggs, oil, sugar and vanilla pod pieces (or vanilla seeds, if not using a strong blender).
  3. Mix together the flour, baking soda, baking powder and salt. Make a well in the centre and add the egg mix. Stir until just combined.
  4. Stir in the butternut and half the red currants, then scrape into prepared tin.
  5. Place the apricot halves, cut sides down, onto the cake batter and scatter the rest of the currants on top. Use the back of a large spoon to gently press the fruit into the batter.
  6. Bake for about 60 minutes or until a toothpick inserted in the centre of the cake comes out clean or with a few dry crumbs.  It may need a little longer, depending on your oven.
  7. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
  8. Serve with whipped cream and toasted macadamia nuts.




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