Saturday, 14 February 2015
APRICOT TOFFEE CAKE WITH CRUMBLE.
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
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.