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July 3, 2020

Apricot mini cakes in minutes!

Posted on April 8, 2014 by in baked goods

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Apricot mini cakes for tea or even a quick dessert is just what the doctor ordered this time of the year when there is a slight chill in the air.


Apricot is my favorite flavor in juice, it makes the best kebabs, it adds flavor to a classic Bobotie and stuffed with goats cheese and rolled in bacon, apricots are utterly delicious! The thing with a fresh apricot is this….. if it is 100% ripe, it is delicious to eat, but few things are as sour and inedible as a unripe apricot. If ripened on the  tree, even better.

Everyday I realize more and more, just how intimidated people are with baking. Cooking, people seem to manage, but the precision of baking seems to be a problem. Emails and messages of desperate bakers confirm this! Of course there are complicated recipes for baking which require not only skill and concentration, but years and years of experience. What I am talking about here, is a quick solution to friends coming for tea or making dessert in a flash. My basic sponge cake recipe, is the solution to many of your baking nightmares. If you know the basics, the  world is your oyster and you can create a cookbook filled with recipes you created around this basic sponge!


Apricot Mini Cakes

makes 12 mini – muffin-size cakes

For the vanilla sponge

250 g soft butter

250 ml sugar

250 ml self raising flour

10 ml baking powder

3 eggs

5 ml vanilla extract

pinch of salt

1 x 410 g tinned apricots – drained

200 ml apricot jam

110 g granadilla pulp ( optional)

baking paper


Preheat oven to 180 C. Place all the ingredients, except the apricots and granadilla pulp  in a mixer and beat until light and pale in color. Cut 12 circles from the baking paper and line a 12 hole muffin pan. Place a teaspoon of apricot jam on the baking paper in each hole and place an apricot in each hole. The apricots must be round sides in the jam. Fill the muffin pans halfway with the batter and bake for 20 minutes or until a skewer comes out clean when inserted in the cakes. Carefully remove the mini cakes and place on a serving plate. Drizzle a spoonful of granadilla pulp over each cake and serve with fresh cream or ice cream!


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3 Responses to “Apricot mini cakes in minutes!”

  1. Jenny 8 April 2014 at 4:06 pm #

    Can I use a normal muffin pan (without the hole)to make these? They look so delicious!

  2. Maryna 11 April 2014 at 10:37 am #

    Baie dankie Nina, ek dink ek gaan hierdie reseppie van jou in die toekoms goed benut!

  3. Ria Stadler 19 April 2014 at 5:58 pm #

    Beste Nina, Ek het die resep vir die appelkoos muffins gelees en wil dit graag bak. Ek is egter ‘n bietjie verward met die volgende sin “The apricots must be round sides in the jam.” Kan U verduidelik asseblief. Ek hou van die grenadella afronding, ek het so baie!!

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