Apricot glaze for cakes


  • 250g (8oz /1 cup) apricot jam (preserves/conserve)
  • 2 tablespoons lemon juice


    step 1

    Warm over a medium-warm heat until the jam melts. Stir occasionally to prevent it from burning.

    step 2

    Add the lemon juice and stir through the sieved jam.The sieving process can be skipped if you've used clear apricot jam.

    step 3

    Bring to the boil and boil for half a minute. Remove the jam from the heat immediately.

    step 4

    Once the apricot jam has cooled a little, it can be added to a cake to form a glaze. Apply with a clean pastry or silicone brush, brushing over the top of the cake. Marzipan, fondant or royal icing can be added after the glaze.