Apricot Jam Cake with Marshmallow Frosting

This apricot jam cake with marshmallow frosting is a perfect cake to serve with coffee or tea. A soft sponge flavored with lemon zest and apricot jam, topped by a fluffy marshmallow and crunchy pistachios. You would not believe how easy it is to make.

Origin of this recipe

I found this recipe in a little cake book I bought in London in 1994 while browsing in Notting hill after my admission interview for London Business School.

It is a collection of different cakes, from complicated to easier ones. I must have made at least 20 of them, and I often change some of the ingredients to suit our taste. They have all been delightfully good.

This one is no exception!

In this recipe I use my homemade apricot jam without pectin. I always add a layer of Apricot jam over a fruit pie as it gives a nice shine. As I use it a lot, I like to make my own jam every summer.

Every time I bake a cake from this book it reminds me of the euphoric feeling of my London adventure. A new vibrant city, a new tasty cake.

Making the apricot jam cake

1. Cream the butter (at room temperature) with sugar and lemon zest
2. Add the egg yolks
3. Sift the flour with the baking powder and add to the mixture alternating with the milk
4. Pour the mix into a baking pan that has been buttered and dusted with flour ( I use a baking pan with removable bottom 9 in - 23cm)
5. Drizzle with warm apricot jam
6. Cook at 355 F - 180 C for 20 minutes

Making the marshmallow frosting

7. Whip the egg whites along with the sugar until they form a thick frosting.
8. Spread on top of the cooked cake
9. Sprinkle with the pistachios and put back in the oven for another 20 minutes, or until golden brown.
10. Let the cake cool down for 10 minutes before removing it from the pan.
11. Then place it on a stand or a serving dish to cool down completely
12. Serve with coffee or tea

Tools to make it easy

There are 3 tools I highly recommend to make this cake:

• Egg separator: when I need to separate the egg yolk from the white I always use this tool that makes the process so much easier. I break the egg and pour it inside and it automatically separates the yolk from the white.
  Important Note: I always do that over a separate cup and remove the white before I break the next egg. When you need to whip the egg white, it is very important that there are no traces of the yolk, otherwise, the foam does not firm up.

• Electric mixer: I use KitchenAid but you can use any simple electric mixer. Whipping egg white is too long to do by hand and hard if you are not used to it.

• Pan with removable bottom: A pan with removable bottom makes it so much easier to remove the cake from the pan and place it on a serving dish. I always cover the bottom with a parchment paper to make it even easier.
  Important Note: Before removing a cake from the baking pan, wait at least 10 minutes otherwise it will be too warm and you risk breaking it. Although I never wait more than 10 minutes otherwise the steam will make the sides soggy.

When to serve this cake

For me this cake is at its best served at an afternoon tea, the fluffy marshmallow and the apricot jam are the perfect companion to a good quality English tea.

You can also served it for dessert after a nice meal, but not an abundant dinner as the cake is also very rich.

if you are having friends for an after-dinner you can serve it with a selection of homemade liqueurs: Limoncello or Nocino are a perfect match.

More meringue recipes

For more meringues recipe check:

• Mini meringue
• Mont Blanc dessert
• Pavlova with chestnuts mousse
• French Ile flottante
• Italian torrone

If you are making this apricot jam cake with marshmallow and pistachios, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.

📋Apricot Jam Cake With Marshmallow Frosting

This cake with marshmallow frosting is from a little cake book I bought in London in 1994 while browsing in Notting Hill, perfect for an afternoon tea.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

⏲️Total Time 50 minutes minutes

Servings: 8 people

Print Rate SaveSaved!

Author: Laura Tobin

Ingredients

 

US CustomaryMetric

 

0.5x1x2x3x

• ⅓ cup butter at room temperature
• 2 tablespoon lemon zest
• ½ cup caster sugar
• 2 egg yolk
• 1 cup flour
• 2 teaspoon baking powder
• ½ cup milk
• 2 tablespoon apricots jam

Marshmallow Frosting

• 2 egg white at room temperature
• 2 tablespoon caster sugar
• 2 tablespoon grated pistachios

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Equipment

• Measuring mugs
• Mini Measuring Set
• Egg separator
• KitchenAid Mixer
• Cake Pan with RB 9 in - 24 cm

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Instructions

Making the cake batter

• Cream the butter (at room temperature) with sugar and lemon zest
  ⅓ cup butter, ½ cup caster sugar, 2 tablespoon lemon zest
• Add the egg yolks
  2 egg yolk
• Sift the flour with the baking powder and add to the mix alternating with the milk
  1 cup flour, 2 teaspoon baking powder, ½ cup milk
• Pour the mix into a baking pan that has been buttered and dusted with flour
• Drizzle with warm apricot jam
  2 tablespoon apricots jam
• Cook at 355 F - 180 C for 20 minutes

Making the marshmellow frosting

• Whip the egg whites along with the sugar and spread on top of the cooked cake
  2 egg white, 2 tablespoon caster sugar
• Sprinkle with the pistachios and put back in the oven for another 20 minutes, or until golden brown.
  2 tablespoon grated pistachios
• Let the cake cool down for 10 minutes then remove from the pan and place on a stand to cool down completely
• Serve with coffee or tea

Video

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Notes

• Before you start, remember to leave the butter out of the fridge as you need it at room temperature
• The egg white to make the marshmallow also should be at room temperature
• When you need to whip the egg white, it is very important that there are no traces of the yolk, otherwise, the foam does not firm up. Break one egg at a time on a separate cup 
• To separate the yolk from the white I use an egg separator, which I highly recommend. It is not expensive and it makes life so much easier when you have to separate the whites from the yolks.
• I use my homemade apricot jam if you want to know the recipe
• To bake this cake I used an 9 in - 22 cm cake pan with a removable bottom, you can use a smaller pan if you want a higher cake with a higher marshmallow frosting.
• Always wait 10 minutes before removing the cake from the pan otherwise you risk to brack it.
• To make it easier to remove the cake I cover the bottom of the pan with parchment paper. 

Nutrition

Calories: 236kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 70mg | Sodium: 92mg | Potassium: 199mg | Sugar: 18g | Vitamin A: 345IU | Vitamin C: 2.5mg | Calcium: 86mg | Iron: 1mg

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