Apple & maple cake with maple confit English apricots

The Federation of Quebec Maple Syrup Producers (FPAQ)

Apple & maple cake with maple confit English apricots

A healthy, delicious alternative dessert for Easter weekend.


  • For the cake:
  • 280g plain flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp nutmeg
  • ½ tsp allspice
  • 110g butter, softened
  • 100g maple sugar
  • 2 eggs
  • 1 tbsp cream of tartar
  • 125ml milk
  • 2 apples, cored and chopped
  • For the confit apricots:
  • 8 large apricots, halved and pitted
  • 100ml water
  • 200ml pure maple syrup from Canada


For the cake, preheat oven to 180°C (Gas mark 4). Grease and line cake tin. Sieve flour, baking powder, salt, cinnamon, allspice and nutmeg. Combine butter, sugar, maple syrup, eggs and cream of tartar. Gradually mix in flour mixture, stir in milk. Fold in chopped apple. Pour into prepared cake tin. Bake in oven for 30 minutes. Cool and leave to one side. For the confit apricots, combine water, granulated sugar and maple syrup. Bring to a simmer over medium heat and cook for 2 minutes, until mixture bubbles. Add apricots and cook for 2 – 3 minutes in the syrup. Set aside to cool. Serve apricot confit with the cake. Fresh peaches can be used instead as a summer alternative when in season.