The batter is quite runny so ideally it should be cooked in a ring or bundt tin to prevent the edges becoming overcooked waiting for the middle to finish. At this point in time I don't have either of those tins, so I just made it in my square cake tin. It still turned out ok. I also forgot to put in the dried apricots today so I just sprinkled them over the top before I put the cake in the oven. It certainly wouldn't win any prizes at the local show, but that is of no matter to me, as long as it tastes delicious!! Normally, the apricots should be mixed with the dry ingredients so they get a coating of flour. This helps in preventing them from sinking straight to the bottom of the tin.
Apricot Sour Cream Cake
- 1 ½ cup SR Flour
- ½ cup coconut
- ½ cup diced dried apricots
- 125 grams butter, melted and cooled
- 1 cup castor sugar
- 2 eggs
- 1 cup apricot nectar
- ½ cup sour cream
1. Place flour, coconut, sugar and apricots in a large bowl and mix well.
2. Mix the nectar, eggs and sour cream together. Add to the dry ingredients and begin to combine. Add the butter and mix well to form a batter. It will have a similar consistency to pancake batter.
3. Pour batter into a ring tin and bake at 180C for 40 minutes.
4. Once cake has cooled, ice with a tangy lemon icing.
The lemon icing I made is just 1-2 teaspoons of melted butter, the juice of half a lemon and enough icing sugar to make a reasonably stiff mixture.
I also made one of my all time favourite desserts today, rhubarb and apple crumble. This one I made to put in the freezer for another day, but I also made a plain apple crumble for dinner tonight and it was sensational. I used the last of my leftover roasted hazelnuts for a twist and it has been declared a winner.