Ingredients - Makes a 9" round cake
- 3 cups dried apricots and mixed citrus peel, diced
- 2 cups plain flour
- ½ tsp baking powder
- ⅛ tsp salt
- ¼ cup ground almonds or almond meal
- 200 g butter, softened
- 1 tsp vanilla extract
- 1 cup caster sugar
- 4 eggs
- ½ cup milk
Steps
- Preheat oven to 180C/350F. Butter a 9" round cake tin and line the bottom with baking/parchment paper
- Sift the flour, baking powder and salt together into a bowl. Set aside
- In a large bowl, beat the butter and sugar until light and fluffy
- Add eggs one by one and continue beating. Mix in the vanilla extract and ground almonds
- Fold in half of the flour mixture, followed by half of the milk. Repeat with remaining flour and milk in the same order
- Mix only until just combined. Do not mix too much or the cake will become tough
- Spoon the batter into the prepared cake tin and bake for 55-60 minutes or until an inserted skewer/toothpick comes out clean. Cool completely before cutting the cake
By Sirisha Tadimalla on