Name: Lemon and apricot cake
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 180 gram butter, softened; 1 tablespoon finely grated lemon rind; 1 1/4 cup (275g) caster sugar; 4 eggs; 1/2 cup (125g) coarsely chopped glacé apricots; 1/4 cup (45g) finely chopped glacé ginger; 3/4 cup (180g) sour cream; 2 cup (300g) plain flour; 1/2 teaspoon bicarbonate of soda

Lemon and apricot cake

Put the kettle on and treat yourself to a thick wedge of this gingery lemon and apricot cake, best served with a dollop of yoghurt or whipped cream.

Ingredients

180 gram butter, softened

1 tablespoon finely grated lemon rind

1 1/4 cup (275g) caster sugar

4 eggs

1/2 cup (125g) coarsely chopped glacé apricots

1/4 cup (45g) finely chopped glacé ginger

3/4 cup (180g) sour cream

2 cup (300g) plain flour

1/2 teaspoon bicarbonate of soda

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm baba pan; sprinkle with flour, shake out excess flour.

2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in apricots, ginger and sour cream, then sifted flour and soda.

3.Spread mixture into pan; bake about 1 hour. Stand cake in pan 10 minutes; turn, top-side up, onto wire rack to cool. Serve dusted with icing sugar, if you like.

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Ingredients

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