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APRICOT AND OAT CAKES

February 10, 2013

I don’t really do cup cakes – unless my grandson requests some for Halloween, Christmas etc as novelty items to me there are buns, cakes, muffins and the obsession with a little cake overloaded with over sweet toppings and even fillings too has all become a little overdone.

So here is a little cake that has quickly become a family favourite adapted from a recipe by the wonderful Nigel Slater. No cake can be described as healthy but this is a way to get the dried apricots into those who wouldn’t otherwise eat them.

INGREDIENTS

225g softened butter
225g golden caster sugar
3 eggs
160 g dried apricots – finely chopped in a food processor
225g self raising flour
1 tbsp chopped mixed candied peel – I love the Suma one at the moment
A little lemon juice
3 tbsp rolled oats
1 tbsp Demerara sugar

METHOD

Prepare 16 paper cases in trays and pre heat oven to 180 degrees C/GM 4.

Blitz the apricots

Blitz the apricots

1. Cream the butter with the sugar until light and fluffy.

2. Break the eggs and beat them into the butter and sugar.

3. Add the flour, stirring gently with a metal spoon until no flour is visible.

Lovely Suma candied peel

Lovely Suma candied peel

4. Gently stir in the chopped apricots, candied peel and lemon juice.

Divide into paper cases

Divide into paper cases

5. Divide into the paper cases, scatter with the oats and Demerara sugar and bake in the preheated oven for 20 to 30 minutes until risen and golden.

Apricot and oat cakes

Apricot and oat cakes

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