It's the middle of winter, the only fresh fruit is BORING! There are only so many apples and oranges you can eat! If you are anything like me, you are craving that short lived summer fruit, apricots, peaches, mangos to spice up your life.
I found a way of bringing summer to your dreary winter days, and it won't break the bank. Using the old pantry staple of dried apricots, this cake is moist and eaten as a cake or a warm dessert with ice cream and a nice warm apricot sauce.
Oh you noticed my pretty new cake pan??? Yes Nordic Ware have done it again! This is the spectacular 70th Anniversary Crown Bundt Tin. Thanks to my parents for my wonderful Birthday Present.
300 gm dried apricots, chopped
1 1/2 teaspoons baking soda, (bi carb)
1 1/2 cups boiling water
150 gm butter, room temperature
3/4 cup brown sugar
3/4 cup caster sugar
1 1/2 cup self raising flour
In a bowl combine the apricots, bi carb and water in a bowl and allow to soak for 10 minutes.
Pour the apricot mix into your food processor and blitz until a paste.
Add the sugars and butter to the food processor and blitz until just combined.
Add flour and eggs to the food processor and blitz until combined. Scrape down the sides and blitz again to combine.
Pour into a greased and floured tin. You can use any round tin, I prefer my bundt tins. Bake in 180C pre heated oven for 35 to 45 minutes or until cake tester comes out clean.
Allow to cool in the pan for 5 minutes then turn out onto a cooling rack covered in a tea towel.