Apricot, Mango and Almond Cake | Cinderella

Apricot, Mango and Almond Cake

20cm round cake
Prep Time
30 minutes + soaking time for the fruit
Cooking Time
1 ¾ hrs- 2hrs


1 cup (200g) Cinderella Apricots
125g packet Cinderella Mango
Zest from 1 orange
½ cup fresh orange juice (approx. 2 oranges)

Almond Topping:
30g butter
¼ cup soft brown sugar
2 Tbsp plain flour (or use gluten free flour)
¾ cup sliced almonds

150g butter, softened
¾ cup soft brown sugar, tightly packed
2 (no 7) eggs
1 cup Cinderella Almond Meal
¾ cup plain flour (or use gluten free flour)
1 tsp baking powder (or use gluten free baking flour)
2 tsp ground cinnamon


  1. Roughly chop the dried apricots and mango and place in a bowl. Add the orange zest and pour over the orange juice. Stir. Cover and leave for 2-3 hours or overnight to allow the fruit to soften. Put fruit and any remaining juice into a food processor or blender and process until minced. Set aside.
  2. Grease and double line the base and sides of a 20cm deep loose bottom cake tin with baking paper. Wrap the outside of the tin with brown paper or newspaper.* Preheat the oven to 160°C (conventional bake).
  3. To prepare the Almond Topping: rub the butter into the brown sugar and flour. Stir in the sliced almonds and set aside.
  4. To prepare the Cake: Beat together butter and brown sugar until pale. Add the eggs, one at a time, beating well after each addition. Add almond meal and minced fruit. Stir until mixed. Sift in flour, baking powder and cinnamon. Mix to combine all ingredients. Spoon into prepared cake tin and level off the top with a knife. Scatter over the almond topping. Bake for 1 ¾ -2hrs, until top is golden and a toothpick inserted into the middle comes out clean. Allow the cake to cool in the tin for 15 minutes before removing onto a cooling rack. When cold store in an airtight container.

Handy tips

*Wrapping paper around the outside of the tin helps the cake cook evenly during the long cooking time and avoids the outside overcooking before the middle is cooked.

The cake will keep for up to 1 month in an airtight container.

To make the cake gluten free substitute gluten free flour for the measured flour and use gluten free baking powder.