This recipe is best with
Recipe Ingredient
- (A):
- 125g dried apricots, chopped
- 100ml hot water
- 1 tsp ground cinnamon powder
- (B):
- 150g butter
- 160g sugar
- 1/2 tsp vanilla essence
- 2 eggs
- (C)-Sift:
- 200g self-raising flour
- 1/2 tsp salt
- 3 tbsp lemon juice
Instructions
- Grease and flour a kugelhopf mould (22 to23cm) and put aside. Soak apricots in hot water for 30 minutes. Set aside the softened apricots.
- Cream (b) until light and fluffy. Beat ineggs, one at a time. Fold in sifted flour (c) and stir in lemon juice and combine well.
- Spoon half the mixture into kugelhopf mould. Top up the cake batter with the softened apricots. Sift ground cinnamon powder over apricots. Add remaining batter.
- Bake the cake in a preaheated oven at 180° c for 40 to 45 minutes or until cake is cooked through when tested with a skewer.
- Leave the cake in the pan for five minutes then invert the pan and place it on a wire rack to cool. Dust with icing sugar and cut into slices.
