• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 8 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • (A):
  • 125g dried apricots, chopped
  • 100ml hot water
  • 1 tsp ground cinnamon powder
  • (B):
  • 150g butter
  • 160g sugar
  • 1/2 tsp vanilla essence
  • 2 eggs
  • (C)-Sift:
  • 200g self-raising flour
  • 1/2 tsp salt
  • 3 tbsp lemon juice


  1. Grease and flour a kugelhopf mould (22 to23cm) and put aside. Soak apricots in hot water for 30 minutes. Set aside the softened apricots.
  2. Cream (b) until light and fluffy. Beat ineggs, one at a time. Fold in sifted flour (c) and stir in lemon juice and combine well.
  3. Spoon half the mixture into kugelhopf mould. Top up the cake batter with the softened apricots. Sift ground cinnamon powder over apricots. Add remaining batter.
  4. Bake the cake in a preaheated oven at 180° c for 40 to 45 minutes or until cake is cooked through when tested with a skewer.
  5. Leave the cake in the pan for five minutes then invert the pan and place it on a wire rack to cool. Dust with icing sugar and cut into slices.
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