Ingredients for Apricot Shortcake Spc
- 1 cup self-rising flour
- 1 (16 ounce) can apricot halves, undrained
- 1/2 cup coconut
- 1/2 cup quick-cooking rolled oats, plus 2 tablespoons for topping (optional)
- 1 cup sugar
- 2 eggs
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons plain natural yogurt
- 1 cup sifted icing sugar
- 2 tablespoons sunflower seeds (optional topping)
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How to Make Apricot Shortcake Spc
- Preheat your oven to 180°C (350°F).
- In a large bowl, combine all ingredients (1-7) until well blended. Ensure there are no dry pockets of flour.
- Spoon the batter into a lightly greased 20cm x 5cm deep cake pan.
- Sprinkle the top with 2 tablespoons of rolled oats or sunflower seeds for added texture and flavor.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 25 minutes.
- Remove the cake from the oven and let it stand in the pan for 10 minutes to cool slightly.
- Carefully invert the cake onto a wire rack to cool completely.
- (Optional) For a delightful twist, prepare a simple yogurt glaze: Whisk together 2 tablespoons of plain natural yogurt and 1 cup of sifted icing sugar. Once the cake is completely cool, spread the glaze evenly over the top.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
66g
Fat
36g
Carbs
6g
