If you are looking for a fool proof cake that even your 5 year old can make then this is it. With only three ingredients you’ll be adding this to your list of favourite easy cakes.
The cake itself is egg free, dairy free and nut free making it a great option for the school lunchbox or for sharing with a group that may be sensitive to such ingredients. I have however use a buttercream icing but you could simply replace with a lemon drizzle icing as mention at the bottom of the recipe.
You will need a food processor, or blender or thermo style appliance to whip this cake up.
The cake itself is a deliciously dense cake with a lovely light apricot flavour.
INGREDIENTS
820g Tin Apricot Halves
2 1/2 Cups Self Raising Flour
3/4 Cup White Sugar
LET’S PUT IT ALL TOGETHER
1. Place all the ingredients (including the syrup the apricots are in) into the bowl of a food processor or thermo style cooker. Process for 10-20 seconds or until a smooth batter is achieved.
2. Pour into a lined 20cm cake tin and bake in a preheated 180 degree Celsius oven for 30-45 minutes or until it is golden on top and bounces back when touched. Allow to cool in the tin for 5 minutes before turning on to a wire rack to cool completely before cutting and icing.
Buttercream Icing: 2 tbs softened butter, 1 Cup Icing Sugar, 1 tbs lemon juice (or milk) process together until smooth.
Lemon Drizzle Icing: 1 Cup Icing Sugar, 1 -2 tbs Lemon Juice – mix together until smooth.
Serves 12
Store in an airtight container in the fridge for up to 7 days.
Oh my goodness, trying this today…. How easy
Too easy and so yum!!!!thank you!!
Has anyone tried this with other tinned fruit?
Can you use apricot halves in juice rather than surup?
Yes 🙂
Not sure what I did wrong, but I cooked for 60mins and it was still flat and gluggy?