serves
12
prep
10 minutes
cook
35 minutes
difficulty
Easy
serves
12
people
preparation
10
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 150 g dried apricots
- 150 g pitted dates
- 100 g self-raising flour
- 100 g almond meal
- finely grated lemon rind
- 250 ml apple juice
- ½ tsp vanilla essence
Instructions
Cut the dried apricots and dates into small pieces, and then mix together in a bowl with the flour, almond meal and lemon rind.
Make a hole in the middle, pour the apple juice and the vanilla essence and mix well.
Pour the mixture into a ring cake tin lined with baking paper.
Bake in a preheated oven for 35–45 minutes, or until golden.
Leave to cool for 10 minutes.
Serve with apricot compote, cream or ice-cream.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
