Vegan Apricot Thyme Victoria Sponge Cake
Ripe apricots are a delightful summer stone fruit - bright and aromatic, it's no wonder the ancient Persians used to call them 'seed of the sun.' I love this recipe because it's high impact, yet easy to make. Grilling the apricots brings out their full flavour potential, while the notes of thyme add a savoury element. A classic celebration cake for life's sweet moments!
Ingredients
- For the sponge::
- 100g vegan margarine (we used Stork)
- 150g caster sugar
- 115g coconut yoghurt (we used Coyo Plain)
- 100ml oat milk (we used Oatly)
- 1-2 teaspoons vanilla paste (to taste)
- 225g self-raising flour
- 1 teaspoon baking powder
- For the filling::
- 75g homemade apricot and thyme jam
- For the icing:
- 80g coconut yoghurt (we used Coyo Plain)
- 150g vegan margarine (we used Stork)
- 200-300g icing sugar, sifted
- zest of half a lemon
- ¼ teaspoon lemon juice
- 1 teaspoon vanilla paste
- For the caramelised apricots:
- 3 apricots, halved
- 1 teaspoon melted vegan margarine
- To decorate:
- Toasted coconut flakes
- Edible flowers
Directions
- Step 1 For the sponge:
- Step 2 Preheat the oven to 180 degrees Celsius (fan force). Grease and line two small cake tins with baking paper (about 20 cm).
- Step 3 In a stand mixer, beat the margarine and sugar together for 3-4 minutes until pale and fluffy.
- Step 4 Then add the coconut yoghurt, oat milk, and the vanilla paste and beat.
- Step 5 Add the flour and baking powder, and slowly fold into the mixture, until fully combined. The mixture should be smooth and voluminous.
- Step 6 Divide the mixture between the two tins and bake for 20-22 minutes until a knife comes out clean. Cool for 10 minutes, before turning out onto a cooling rack.
- Step 7 For the icing:
- Step 8 While the cake is baking, make the icing. Beat the margarine, icing sugar, coconut yoghurt, lemon zest and vanilla paste in a stand mixer (or with a balloon whisk) for 3-4 minutes until very light and fluffy. Keep in the fridge until ready to use.
- Step 9 For the caramelised apricots:
- Step 10 Heat a griddle pan over medium-high heat. Brush the cut side of the apricot with the margarine and place down on the griddle. Cook for 2 minutes until sticky and lightly charred.
- Step 11 To assemble:
- Step 12 When the cakes and apricots are completely cool, spread the jam filling on the bottom layer. Top with the second sponge and then pipe on the icing. Use a palette knife to even out the icing. Top with the apricots and sprinkle with coconut flakes and edible flowers.
Variations:
- If you don’t have time to make homemade jam, you can use store-bought apricot jam. Just wrap a bundle of fresh thyme in some cheesecloth (to prevent thyme leaves falling into the jam) and warm them together on low in a saucepan. Take off the heat and leave to infuse for at least 20-30 minutes. Remove the thyme sprigs when ready to use.
One of the first exercises you do as part of formal mindfulness training is the raisin meditation, where you try tasting a raisin with all your senses. To understand your ingredients this can be a great exercise to do with your summer apricots. Try a piece of raw apricot. Noting its taste, texture, smell, and colour. Even tapping on the fruit to observe the quality of sound. Then repeat the exercise with a piece of grilled apricot. See what differences you can describe. How much do you agree with chef Emily Luchetti’s opinion that ‘apricot is a fruit you need to cook to help unleash its flavours’?
