This recipe is best with
Recipe Ingredient
- 200g butter
- 140g castor sugar
- 1/2 tsp vanilla essence
- 240g self-raising flour, sifted
- 1/2 tsp salt
- 3 eggs
- Combine and set aside for 10 minutes
- 50ml milk
- 1 tbsp lemon juice
- Grated zest of 1 lemon
- 70g dried apricots, coarsely chopped
- 80g dried figs, coarsely chopped
Instructions
- Preheat oven at 180°C. Grease sides and line the base of a 20cm round or square cake pan.
- Combine chopped apricots and dried figs as well as one tablespoon of self-raising flour in a small bowl.
- Beat butter, sugar and essence until light and fluffy. Add eggs, one at a time, beating well after each addition, followed by grated zest of lemon.
- Stir in lemon and milk mixture to the mixture. Sift flour and salt together and fold into the batter. Stir in fig and apricot mixture, and mix evenly with a metal spoon.
- Pour batter into prepared cake pan and bake at 180°C for 20 minutes. Reduce the heat to 170°C and continue to bake for 45-50 minutes or until a skewer inserted in the centre of the cake comes out clean.