Apricot and Date Cake
Over a year ago
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Ingredients
- 200g Dried apricots. chopped
- 125g Butter. melted
- 125g Self-raising flour
- 125g plain flour
- 200g Light Muscovado sugar
- 2 tsp Ground Cinnamon
- 45g shredded coconut
- 125g Dates. chopped
Accompaniment
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Description
Apricot and Date Cake
Method
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1
1. Put the apricots into a heatproof bowl and cover with boiling water. Allow to soak for 30 minutes.
2. Butter a 22cm round spring form tin and preheat the oven to 180˚C. Drain the apricots and reserve 125ml of the soaking liquid.
3. Mix the apricots, reserved liquid and butter in a medium bowl. Put the flours, sugar, cinnamon, coconut and dates in a large bowl, pour over the liquid ingredients and stir gently until just combined. Do not over mix.
4. Scrape into the prepared tin, smoothing the surface, and cook for 35-40 minutes until set, golden brown, and a skewer inserted into the centre of the cake comes out clean.
5. Cool in the tin for 10 minutes before turning out and cooling on a wire rack
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