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Photo of Apricot and custard dessert cake by WW

Apricot and custard dessert cake

Total Time
1 hr 30 min
20 min
1 hr
What could be tastier than custard and fruit? Custard and fruit baked into a super-moist cake! This is one to impress the guests


Custard powder

2 tbs

Caster sugar

2 tbs

Skim milk

1 cup(s), (250ml)

Vanilla bean extract

2 tsp

Reduced fat oil spread

125 g

Caster sugar

½ cup(s), (110g), extra


2 medium

White self-raising flour

1½ cup(s), (225g)

Skim milk

cup(s), (80ml), extra

Apricot, canned in natural juice, drained

185 g, (400g can), drained, halves

Apricot jam

1 tbs


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil and line base and sides with baking paper.
  2. To make custard, combine custard powder and caster sugar in a small saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring, for 5 minutes or until custard boils and thickens. Stir in half the vanilla extract, then pour into a heatproof bowl and cover with plastic wrap. Allow to cool for 10 minutes.
  3. Meanwhile, using electric beaters, beat canola spread, extra caster sugar and remaining vanilla extract until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and extra milk alternatively. Spoon half the mixture into prepared cake tin, then gently pour over custard, leaving a 2cm border. Spread remaining cake mixture over custard layer and smooth down surface. Gently press 12 apricot halves, cut-side down, around edge of cake tin, then bake for 1 hour or until cooked when tested with a skewer. Cool in tin for 10 minutes, before turning out onto a wire rack.
  4. Place jam in a heatproof jug and add 2 teaspoons water. Heat in microwave on high (100%) for about 30 seconds or until melted. Brush cake with melted jam and serve warm or cold.