Apricot cake

Apricot cake

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Made with dried plump apricots, this moist tea cake is easy to whip up for special gatherings.

The ingredient of Apricot cake

  1. 1 cup chopped dried apricots
  2. 1/2 cup warm milk
  3. 125g butter, chopped
  4. 1 cup caster sugar
  5. 1 teaspoon vanilla essence
  6. 2 eggs, at room temperature
  7. 1 cup plain flour, sifted
  8. 1/4 teaspoon bicarbonate of soda
  9. 3/4 cup desiccated coconut
  10. 2 cups icing sugar mixture
  11. 1 1/2 tablespoons milk
  12. 1 tablespoon butter
  13. 1 teaspoon vanilla essence
  14. 1 tablespoon desiccated coconut

The instruction how to make Apricot cake

  1. Preheat oven to 180u00b0C. Grease and line a 3cm deep, 16cm x 25.5cm (base) slab pan. Combine apricot and milk in a bowl. Stand for 10 minutes.
  2. Using an electric mixer, beat butter and sugar until light and fluffy. Add vanilla and eggs. Mix well.
  3. Stir flour, bicarbonate of soda, 3/4 cup desiccated coconut and apricot mixture into batter.
  4. Spoon batter into pan. Bake for 30 minutes or until a skewer inserted into centre comes out clean. Cool in pan.
  5. To make icing, combine icing sugar, milk, butter and vanilla in a heatproof, microwave-safe bowl. Heat, uncovered, on MEDIUM (50%) for 20 seconds or until butter starts to melt. Stir until smooth, adding more milk if required. Spread icing over cake. Sprinkle with coconut. Cut into slices. Serve.

Nutritions of Apricot cake

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calories: https://schema.org
calories: NutritionInformation

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