Ingredients for Apricot Shortcake Spc
- Wholemeal Self Rising Flour
- Apricot Halves
- Desiccated Coconut
- Rolled Oats
- Brown Sugar
- Eggs
- Butter
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.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
66g
Fat
36g
Carbs
6g
