Orange Apricot Cake

  1. Preheat oven to 170ºC. Grease and flour a 21cm round ring tin.
  2. Sift self-raising flour, flour and salt. Combine apricots, sultanas and orange rind in a bowl. Add 2 tbsp flour and mix well.
  3. Beat butter and sugar until light and creamy. Add eggs one at a time. If mixture curdles, add a tablespoon of flour. Add the essences. Fold in flour and add the combined orange and milk mixture alternately.
  4. Stir in the fruits and mix evenly with a spatula. Pour into prepared tin and bake for 50 to 60 minutes. Use a skewer to test if cake is cooked.
  5. Leave cake to cool for 10 minutes before turning it out onto a wire rack. Sift icing sugar over.

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