Apricot and Quinoa Teacakes

Dad came back from his fruit store beaming away. He had a field day tasting all the different fruit there and not surprisingly, he bought a ton of fruit to tide us through the week.

One of the more interesting fruits were turkish apricots, something we don’t get all year round. They don’t taste exceptionally good to all of us, so dad tasked me to use it for baking instead.

The recipe I used was adapted from the apricot teacakes recipe by la tartine gourmande. Since I had quinoa flour, I took the liberty of replacing half the amount of flour with it. The teacakes turned out very fluffy, soft and moist but the skin of the apricot was a little bitter. Next time, i’ll brush it with a little honey too offset the bitterness 😀 Note that if you do not add the diced dried apricots into the mixture, the smell of quinoa will be very strong. Add half a tablespoon of vanilla extract to remove the smell if you dislike it.

Apricot Teacakes

(for about 6-7 mini cakes)

You need:

  • 32g cake flour/all purpose flour
  • 32g quinoa flour
  • 50 g butter
  • 1/2 tsp double action baking powder (or just normal baking powder)
  • 1/2 tsp vanilla extract (optional)
  • pinch of salt
  • 30ml (1/8 cup) milk
  • 50g brown sugar
  • 1 large eggs
  • Fresh apricots (about 3, depending on the size)
  • 3-4 dried apricots diced into tiny pieces
  • Honey for brushing


  • Preheat your oven at 350 F/180 C.
  • Butter your muffin pan
  • Mix the soft butter* and the sugar together until creamy. The mixture should have doubled in volume
  • Add the egg* and mix well
  • Sift the flour and baking powder separately.
  • Fold the dry ingredients (flour, baking powder and salt) into the batter
  • Then add the milk and vanilla extract and fold the batter
  • Fold the dried apricots into the batter
  • Slice the fresh apricots into halves and brush lightly with honey
  • Use an icecream scoop to fill the muffin mold to about 2/3 the cup 
  • Press 1 fresh apricot half into each cup
  • Place in the oven for about 20 to 25 mns. They are cooked when the blade of a knife comes out dry but don’t take them out until the crust is lightly browned.
  • Let it cool down for awhile before removing them from the mold

*The butter and egg should be at room temperature

Enjoy (: