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Photo of Apricot cake by WW

Apricot cake

Total Time
55 min
10 min
45 min
This flavoursome tea cake is perfect for entertaining and will impress any guest


Reduced fat oil spread

½ cup(s), (125g)

Caster sugar

½ cup(s), (110g)


2 medium

White self-raising flour

1¼ cup(s), (185g)

Extra light sour cream

¾ cup(s)

Apricot, canned in natural juice, drained

270 g

WW Custard, Vanilla Bean

2 serve(s), (2 x 34g sachets)

Diet jam

45 g, (apricot flavour)


  1. Preheat oven to 180°C or 160°C fan-forced. Spray a 20cm-round cake tin with oil. Line base with baking paper.
  2. Using an electric mixer, beat spread and sugar until creamy. Add the eggs, one at a time, beating well after each addition. Add the flour and sour cream and beat until combined.
  3. Spoon mixture into prepared cake tin and smooth with the back of a spoon. Arrange apricot on top of cake mixture. Spoon warmed apricot jam over apricots, to cover.
  4. Bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean. Stand cake in tin for 5 minutes, before transferring to a wire rack to cool completely.
  5. Meanwhile, make vanilla custard following packet instructions.
  6. Cut cake into slices and serve warm with custard.