Saturday, 14 February 2015



1/2 cup plain flour
1/2 cup rolled oats
1/4 cup brown sugar
1/3 cup dessicated coconut
1 teaspoon cinnamon.
90 grams butter, softened

preheat oven to 180 c
place baking paper onto a small tray.

everything into a bowl and rub in butter till well combined.

spread over tray and cook till nicely brown, stirring frequently.



1 large can apricot halves, well drained
1 1/2 cups brown sugar
125 grams butter, softened
2 eggs
1 1/2 cups self raising flour
3/4 cup milk

oven at 180c

grease and line bottom of a springform tin with baking paper.

evenly sprinkle bottom of tin with 1/2 a cup of the brown sugar.

cover with apricots (centres up)

with an electric mixer, cream butter and other 1 cup of brown sugar.

add eggs 1 at a time, beating well.

add flour and milk, beating till well combined.

pour evenly over apricots.

cook for 40 - 45 minutes or until a skewer comes out clean.

remove sides from tin and invert cake onto plate (apricots on top)

serve hot with whipped cream sprinkled with crumble.

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