Apricot Cake Recipe
If you love apricots, you will love this canned apricot cake. No need to wait for the apricot season, this cake can be enjoyed any time of the year.
Servings: 12 servings
- 185 grams (6.5 oz) salted butter at room temperature
- 160 grams (5.6 oz) caster sugar
- 3 teaspoons grated lemon zest
- 2 large eggs lightly beaten and at room temperature
- 125 grams (1 cup) plain flour
- 60 grams (1/2 cup) self-raising flour
- 400 gram (14 oz) can of apricots halves drained
Preheat oven to 180°C (350°F) Lightly grease and line a 18 x 28 cm (7 x 11 inch) shallow baking tray with baking paper, having the paper overhanging on the two longest sides.
Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 – 5 minutes.
Mix in the eggs one at a time, beating well after each addition.
Sift the flour and fold into the butter mixture with a wooden spoon.
Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
Drop spoonful’s of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
Bake for 35 – 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it’s browning too quickly.
Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
Lightly dust with icing sugar.
Serve warm or at room temperature.
Serving: 1slice | Calories: 245kcal | Carbohydrates: 29g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 121mg | Potassium: 116mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1067IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 1mg