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Apricot pound cake
- 300 g (1 2/3 cups) dried apricots, chopped
- 200 g (3/4 cup) unsweetened puréed cooked apple
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons light olive oil
- 60 ml (1/4 cup) buttermilk
- 3 eggs
- 2 teaspoons vanilla essence
- 2 teaspoons grated orange rind
- 350 g (1 1/2 cups) caster sugar
- 425 g (3 1/2 cups) plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
Preparation:20min › Cook:1hour30min › Ready in:1hour50min
- Use a 23-cm round tin. Lightly grease tin and line with baking (parchment) paper. Preheat oven to 180°C.
- Place 60 g (1/3 cup) dried apricots, all the apple purée and 120 ml (1/2 cup) water in a saucepan. Simmer for 5 minutes or until the apricots have softened. Transfer mixture to a blender or food processor. Add the butter, oil and buttermilk and process until smooth. Leave the mixture to cool slightly, then add the eggs, vanilla essence and orange zest, blending just until smooth. Transfer to a large bowl and stir in the sugar.
- Sieve the flour, baking powder and bicarbonate of soda into a bowl. Fold the flour mixture into the apricot mixture in 3 batches. Fold in remaining apricots; place mixture in prepared tin.
- Bake for 1 1/2 hours or until a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool in the tin for 10 minutes. Turn out onto a wire rack to cool completely.
To make chopping or dicing dried apricots easy, use kitchen scissors, first spraying the blades with non-stick cooking spray. Cut the fruit into strips and then cut into dice.
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