Tuesday, 31 July 2012

Fresh Apricot Cake (Eggless)

Fresh Apricot Cake
While growing up in India, I did not get a chance to see or try a number of fruits. One of those was apricots. I do remember having dried apricots but not fresh ones so when I saw them here, I was quite excited. I did buy a box of fresh apricots though I was not sure if we will use it up. I was then tempted to bake something with it and chose to make a cake. It is more a breakfast cake as they can be quite filling and ofcourse quite nutritious. If you like cakes sweet, then add more sugar. I quite liked the cake and think I will make it often, although may use tinned apricots rest of the year.

5-6 apricots, cut into slices
¾ cup all purpose flour
¾ cup wholewheat flour
2 teaspoons baking powder
½ teaspoon soda bicarbonate
¾ cup orange juice with pulp (juice from two oranges)
¼ cup yogurt
1/3 cup margarine/butter/oil
½ cup sugar
2 teaspoon vinegar
2 tablespoon mixed peel
2 tablespoon black currants or any other dried fruit of choice
3-4 tablespoon water

Whisk together the orange juice, sugar, oil/butter/margarine and sift together baking powder, soda bicarbonate, flours and add to the orange juice mixture

Add yogurt, mixed peel and currants, mix until combined. Add little water to make a batter to dropping consistency

Add vinegar and mix lightly

Line a cake tin with baking paper and arrange chopped apricots on the bottom

Pour the cake batter into the tin and tap gently about ten minutes

Bake in a preheated oven at 180degC for 30-40 minutes, until skewer inserted in centre comes out clean

Cool in tin for five minutes then transfer to cooling rack and cool completely

1 comment:

  1. Delicious! I had no yogurt so i substituted a banana and a bit of soymilk, and worked very well. Great recipe - fluffy and moist and not too sweet.