Cake With Dried Apricots

It’s November and there’s so much to look forward to. I’m spending more time with my potted plants and getting the soil ready for planting. Although I don’t have much space to plant, a visit to the nurseries at this time of the year is a must! Tomatoes are mandatory and this year’s annuals are likely to be a mix of phlox and salvias.
I’m using up my haul of dried fruits before they outlive their shelf life. Fruit whether in fresh or dried forms turn out so wonderfully well that I decided to add the apricots to this cake. It’s the simplest of cakes which came out well and the chopped fruits created their own pretty patterns all across the cake.

1 cup all-purpose flour sieved with 1 tsp baking powder
A quarter cup almond meal
15 dried apricots, soaked for an hour in tepid water
1 cup butter, softened + extra for greasing the cake tin
1 cup caster sugar
1 tsp vanilla extract
3 eggs 
Some icing sugar to be dusted on the finished cake

Grease the cake tin and dust it with flour. Set aside. I used a loaf tin.
Remove the stones from the drained apricots and chop them roughly.
Cream the butter and the sugar till pale in colour.
Add the eggs one by one whisking all the time.
Add the vanillla extract.
Fold in the flour and the almond meal and add the chopped fruit.
Mix gently and pour the batter in the prepared tin.
Bake in a preheated oven at 180 C for 40 minutes or until a skewer inserted in the centre comes out clean.
Cool on a wire rack and dust with icing sugar before cutting it into slices.


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