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Dad made this most amazing cake the other day, came home to find it in our pantry. Apparently the recipe was in a copy of the Woman’s weekly. If you like Louise cake then youll love this one andI reckon that this would make a great dessert cake!!!
Cake
1 cup chopped dried apricots
1 cup tinned Apricots
225g butter softened
1 cup castor sugar
4 medium eggs
150 g self raising flour
70 g ground almonds (one packet)
Finely grated zest of 2 lemons
2 tbsp milk
1 cup chopped dried apricots
1 cup tinned Apricots
225g butter softened
1 cup castor sugar
4 medium eggs
150 g self raising flour
70 g ground almonds (one packet)
Finely grated zest of 2 lemons
2 tbsp milk
Cake
Mix the dried and drained tinned apricots together and leave to soften then blitz in a food processor.
Cream butter and sugar together and when fluffy start adding the eggs one at a time with a little of the flour to stabalise, fold in the remaining flour almonds zest and milk.
Spoon half the mixture into a 23cm spring form line cake tin (if you have one) that has been previously lined with baking paper and sides greased. Smooth this layer and add the apricot mixture, then top with the remaining cake mix in spoonfuls over the apricots and smooth out gently.
Mix the dried and drained tinned apricots together and leave to soften then blitz in a food processor.
Cream butter and sugar together and when fluffy start adding the eggs one at a time with a little of the flour to stabalise, fold in the remaining flour almonds zest and milk.
Spoon half the mixture into a 23cm spring form line cake tin (if you have one) that has been previously lined with baking paper and sides greased. Smooth this layer and add the apricot mixture, then top with the remaining cake mix in spoonfuls over the apricots and smooth out gently.
Topping
3 egg whites
½ cup caster sugar
1 ½ cups dessicated coconut
3 egg whites
½ cup caster sugar
1 ½ cups dessicated coconut
Topping
Whip egg white until stiff, add sugar and beat fold in the coconut and then spread this mixture on top of the cake
Whip egg white until stiff, add sugar and beat fold in the coconut and then spread this mixture on top of the cake
Cook for 60 to 70 minsin 180 C oven or until a skewer comes out clean Remove from oven loosen and cool in tin.
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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton 3281 Ph: (07) 824 3430 Email: