Slices, Muffins and Cakes Recipes
Apricot and Fig Cake
Preparation time: 10 minutes Cooking time: 1 hourIngredients
- 125g unsalted butter
- 3/4 cup caster sugar
- 2 eggs
- 1 1/2 cups self-raising flour
- 200g Angas Park Soft & Juicy Apricots, chopped
- 200g Angas Park Soft & Juicy Figs, chopped
- 3/4 cup golden syrup, melted
- juice of 1 lemon
Method
- Place butter and sugar in a mixing bowl and beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
- Fold in flour, apricots and figs. Stir through golden syrup and lemon juice.
- Place mixture into a 20cm round cake tin lined with baking paper and bake in a pre-heated moderate oven (170ºC-190ºC) for 50-60 minutes or until cooked when tested with a skewer.
Note: If cake starts to go brown before it is cooked, cover with foil and continue cooking.
