- Pre-heat the oven to 180C/ 160 Fan/ Gas Mark 4. Grease and line two 20cm cake tins with baking parchment.
- In a large mixing bowl, beat the butter and sugar together until pale and creamy. Slowly add in the eggs, beating until well combined.
- Sift in the flour and baking powder, then add in the salt and fold the mixture together. Then add in the milk, continuing to fold the mixture until it resembles a good batter.
- Split the batter between the two cake tins, tapping the base of the cake tins on the worktop to level out the batter and place in the pre-heated oven for 30 minutes. Insert a skewer into the middle of the cakes and if the skewer comes out clean, the cakes are ready. Cool the cakes on a wire rack until ready to fill.
- For the apricot filling, add the drained apricots, the apricot conserve or jam and vanilla extract into a small pan. Place over a low heat and heat through for approx. two minutes or until the conserve and vanilla extract are combined. Set this aside to cool.
- For the cream filling, whip together the cream, icing sugar and vanilla extract until the mixture is medium-firm and holds its shape.
- Once the apricot filling and the cakes are cooled, take one of the cakes and spread the apricot filling onto one side. Then spread a thick layer of the cream filling on top of the apricot filling, taking care not to let it fall over the sides of the cake.
- Dust the cake with some icing sugar and serve with a dollop of cream.
225g Mortons Self-Raising Flour
225g unsalted butter at room temperature
225g caster sugar
4 large free range eggs
1/2 tsp baking powder
Pinch of salt
2 tbsp milk
For the apricot filling:
200g apricot conserve/ jam
200g tinned apricots, drained
1 tbsp vanilla extract
For the cream filling:
300ml double cream
2 tbsp icing sugar
1 tsp vanilla extract