Fluffy apricot cake
For MegL. I tried to include this recipe as a comment, but the ingredients and instructions did not fit in the space, so I had to include it as an article instead. Enjoy!
170 g caster sugar
230 ml milk
Finely grated zest of 1 lemon
100 ml extra virgin oil
1 1/3 cups (200g) self-raising flour
1/2 tsp bicarbonate of soda
7-8 apricots, cut in half
flaked almonds, for sprinkling
Preheat oven to 180° C. Grease and flour a 21 cm square or 27 cm x 21 cm rectangular cake tin (or line it with baking paper).
Place the sugar, milk and lemon zest in medium saucepan, over low heat and cook for 3-4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the olive oil, then let the mixture cool for 5-10 minutes.
Add the beaten egg, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot halves on top. Sprinkle with the flaked almonds and bake for 30-35 minutes or until pale golden and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a few minutes, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting. Serve just as it is.
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