Apricot Breakfast Cake
An easy cake – not too big – deliciously flavoured and moist. perfect to have over the weekend with endless cups of steaming tea and coffee. developed for rsc #6.
Steps
Brew one cup of tea and pour in small bowl over chopped apricot pieces.
Stir in ground coriander.
Allow to soak and plump for one hour.
Strain apricots of liquid , reserving liquid.
There should be about cup of apricot tea , if it is less , add enough water to make it equal cup.
Preheat oven to 350f and butter and flour a bundt pan.
Beat butter together with sugar until creamy and fluffy , about 5-6 minutes.
Add baking powder , extracts , milk powder and zests.
Alternate additions of flour with apricot tea and eggs.
Finally , dredge apricot pieces and golden raisins in a little flour and mix them into the batter.
Spoon batter into prepared bundt pan.
Bake for 50-60 minutes in preheated oven , or until a sharp knife inserted into highest part of cake comes out clean.
Remove from oven , cool approximately 20 minutes and turn out onto serving platter.
Allow to cool completely and dust with icing sugar.
Ingredients
dried apricots, tea bag, ground coriander, butter, sugar, salt, baking powder, vanilla extract, almond extract, powdered milk, lemon, zest of, all-purpose flour, eggs, golden raisin