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Apricot Hazelnut Cake Roll

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“This is another one of my APRICOT recipes. It is nice as an ending to a lovely dinner. Source Better Homes & Gardens. It looks lovely & nice!”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Grease & flour a 15x10x1 inch baking pan; set aside.
  3. Sift together the flour, baking powder, salt and apple pie spice; set aside.
  4. Drain apricots, reserving 1/3 cup of the syrup.
  5. Chop the apricots finely. Reserve 1/2 cup of the chopped apricots for filling.
  6. Combine remaining chopped apricots, reserved apricot syrup, & 2 tablespoons of sugar in a small saucepan. Bring apricot mixture to boiling; reduce heat. Cook & stir over low heat about 4 minutes or until thickened; stirrring and mashing with a spoon. Remove from heat; cool to room temperature.
  7. Beat eggs in medium mixing bowl with electric mixer on high for 5 minutes; gradually beat in 1/2 cup sugar & apricot mixture.
  8. Gently fold flour mixture into the egg mixture.
  9. Spread batter in prepared pan.
  10. Sprinkle with nuts.
  11. Bake in a preheated oven for 10-12 minutes or until wooden toothpick inserted comes out clean.
  12. Staring at a short side, roll up cake and towel together; cool.
  13. Combine cream cheese, butter & vanilla in small mixing bowl; beat mixture with electric mixer on medium-high until fluffy.
  14. Beat in powdered sugar.
  15. Stir in the reserved 1/2 cup chopped apricots.
  16. Unroll cake & spread with cream cheese mixture; reroll w/out towel; cover & chill for at least 2 hrs up to 24 hours.
  17. Transfer cake roll to cake server.
  18. If desired garnish with fresh apricot wedges and rosemary sprig.

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