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Photo of Apricot cake by WW

Apricot cake

9 - 10
PersonalPoints™ per serving
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.