Apricot Spiced Crumble Cake

Go with what the season has to offer and if you’ve bought more apricots than you can possibly eat, try this! This easy cake didn’t last 24hrs!



  • 180g plain flour
  • 150g sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground mango powder
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp ground vanilla
  • ¼heaped tsp salt
  • ¼ tsp ground cardamom
  • 1½ cup chopped fresh apricots (about 7)
  • 2 eggs slightly beaten
  • 125ml melted butter
  • 60ml (small pot) plain yoghurt ( used 0%)
  • 1 tsp vanilla extract

Crumble topping:

  • 100g flour
  • 80g brown sugar
  • 75g butter, softened


  • Prepare the crumble first by combining the flour with the sugar and the butter with your fingers until the mixture is crumbly
  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a 20cm/ 8″ round cake tin
  • Mix together all the dry ingredients ( flour through to Cardamom) in a large bowl
  • Add the apricots, eggs, butter, yoghurt and vanilla. Mix until well combined







  • Pour into the tin and smooth over with a spatula
  • Sprinkle the top evenly with the crumble
  • Bake for 45 to 50mn, until skewer comes out clean



  1. Originally, vegetable oil was used but my #1 son, John couldn’t get enough of this cake so as I had to make it again, I used melted butter instead as I prefer the taste of it: hands down, the buttered version is much nicer, even the texture of the batter was “cakier”….
  2. This crumble is heavier than my usual so don’t be surprised if it sinks a little during the cooking as mine did but the cake looked scrummier in the process!


Cucumber Cake

A very unusual ingredient for a cake, I made this last summer as I found myself with a surplus of cucumbers. The recipe itself was very hard to find and I still had to adapt it as it was Indian. It is ideal for those waistlines as very low fat yet very nice: you wouldn’t be able to tell it’s cucumber unless told! So easy to make too!



* Dry Bowl:

  • 70g wholemeal flour
  • 85g brown rice flour
  • 90g plain flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate soda
  • ¼ tsp salt
  • 1 tsp ground cardamom

*Wet Bowl:

  • 200g brown sugar ♥ I reduced it to 125g
  • 1 tbsp vanilla bean paste
  • 1 egg
  • 150ml apple puree
  • 25g desiccated coconut
  • 2 tbsp vegetable oil
  • 1 ¾ cup cucumber seeded and grated


  • Preheat oven to 180°C/ 160°fan/ Gas 4 and grease a 18cm/ 7″ Bundt pan
  • Mix all the dry ingredients together
  • Mix all the wet ingredients together
  • Add the wet mixture to the dry ingredients and stir until everything comes together
  • Pour the batter into the Bundt pan and smooth the top
  • Bake in the oven for 35 to 40mn, until a skewer comes out clean
  • Unmould 10mn after removing from the oven and cool on a wire rack


Also works with peach or mango but DO NOT try with melon, just wouldn’t have it….