Saturday, 20 August 2016

(yeast free)

820 gram can apricot pie filling
1 cup plain flour
2 cups self raising flour
1 cup oil
1 1/2 cups sugar
4 eggs, beaten
2 tablespoons cinnamon
2 teaspoon vanilla essence
Pinch of salt

2 tablespoons butter, melted
1 teaspoon cinnamon
2 tablespoons sugar

Preheat oven to 180c.

grease and line the bottom of 2 medium sized loaf tins with baking paper.

mash the apricots (the cans I used were chunky)

In a mixing bowl, combine apricots with oil

stir in eggs and vanilla.

stir in sugar, salt and cinnamon.

stir in flours and mix until just combined.

Pour mix evenly between the 2 tins.
cook for 1 hour or until a skewer comes out clean.
(if browning too much before cooked, cover with aluminium foil).

remove from oven and brush with melted butter and sprinkle
with cinnamon sugar.

cool completely in tins.

good toasted or cold.

we like this toasted in either a sandwich press or under
the griller (not good for a normal toaster) and spread with
heaps of butter.

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