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Apricot and Berry Tea Sponge Cake

Cosy Autumn Recipes Tea

Delicious sponge cake filled with homemade apricot and berry berry tea jam

A traditional sponge cake filled with buttercream and jam, but instead of strawberry jam, we’re making our own apricot jam infused with Berry Berry Tea Kites for a delicious twist on a classic – trust us, you are going to love it. 


For the jam (makes 2 300g jars of jam):

250g dried apricots
Juice of 2 lemons
750g Jam sugar
3 Miles Berry Berry Tea Kites

For the buttercream:

300g icing sugar
150g unsalted butter
½ tsp vanilla extract

For the sponge:

225g unsalted butter
225g caster sugar
225 self raising flour
4 medium eggs
Zest of 1 lemon
1 tsp vanilla extract


For the Berry and Apricot Jam:
  • In a large bowl, soak the apricots and Tea Kites in 750ml cold water, cover and leave on the side overnight.
  • The next day, pour the water, apricots and teabags into a heavy based saucepan.
  • Add the juice of two lemons into the saucepan and place on a medium heat. Allow to simmer for 25 minutes.
  • Remove from the heat. Take out and dispose of the teabags. 
  • Add the sugar and stir until it has completely dissolved.
  • Place the saucepan back on the hob and boil the mixture for 20 minutes, or until it reaches 105˚c.
  • Remove from the heat and pour the apricot jam into jars. Set to one side for later. You won’t use two jars in the cake recipe but the jam will keep in an airtight jar for 12 months, stored in a cool, dry place.
For the buttercream:
  • In a large bowl, beat the butter until soft and creamy. Add the icing sugar a little at a time, beating in between each addition. 
  • Add the vanilla and whisk in. Keep to one side for later. 
For the sponge:
  • Preheat the oven to 180˚c/gas mark 4 and grease and line two 8 inch, round cake tins.
  • In a large mixing bowl, beat together the butter and sugar (using an electric or handheld whisk) until pale and fluffy.
  • In a separate bowl, beat the eggs. 
  • Pour the eggs into the butter mixture, a little at a time, whisking together between each addition.
  • Add the vanilla and lemon zest and whisk in.
  • Sift in half the flour and gently fold into the cake mixture with a metal spoon – be careful you don't over stir, as you don't want to knock the air out of the mixture. Then sift in the second half of the flour and fold in. 
  • Evenly divide the mixture between the two tins and place on the middle shelf of the oven to bake for 25-30 minutes, or to check if the cake is ready to come out of the oven, insert a clean knife into the middle of the cake. If it comes out clean the cake is cooked.
  • Once baked, remove from the oven and allow to cool slightly in their tins before taking them out of the tins and cooling completely on a wire rack. 
  • Spread the top of one of the sponges with a thick layer of Berry and Apricot jam. Spread the bottom of the other sponge with the buttercream and sandwich the two sponges together with the fillings in the middle. 
  • Dust the top with icing sugar and serve a generous wedge with a fresh cup of Miles Smugglers gold tea – yum!
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