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  • Serves 6
  • 5 mins prep
  • 40 mins cook

Apricot and prune cake

Apricot and prune cake

This gorgeous cake topped with luscious stone fruit is divine served warm with custard, cream, or ice-cream, or simply cool on its own.

Ingredients

Apricot and prune cake

  • 2/3 cup (100g) dried apricots
  • 3/4 cup (125g) pitted prunes
  • 100 g butter, at room temperature
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (55g) caster sugar
  • 2 eggs, beaten
  • 1 lemon, finely grated rind
  • 1 1/2 cups (225g) self-raising flour
  • 1/3 cup (80ml) milk or buttermilk

Steps

Apricot and prune cake

  1. Soak dried fruit in water overnight.
  2. Preheat oven to 190°C (170°C fan-forced). Line base of a 20cm round cake pan with baking paper. Spread base and sides with 10g of butter and sprinkle with brown sugar. Arrange drained apricots and prunes in pan, almost covering base.
  3. Using an electric mixer, cream remaining butter, then beat in caster sugar until light and fluffy. Add egg and lemon rind and beat well. Sift flour with a large pinch of salt and fold into mixture alternately with milk. Spoon cake mixture carefully into pan and spread over fruit.
  4. Bake for 40 minutes, until a skewer inserted comes out clean. Set aside to stand for 5 minutes in pan then turn out onto a wire rack, fruit-side up, to cool. Serve warm or cooled, cut into wedges.

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Average rating

5 ratings
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