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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 4 |
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An easy cake – not too big – deliciously flavoured and moist. Perfect to have over the weekend with endless cups of steaming tea and coffee. Developed for RSC #6. Ingredients:
6 ounces dried apricots, cut into small pieces |
1 tea bag (i tried with both green tea and earl grey--both were excellent) |
1 teaspoon ground coriander |
4 ounces butter, room temperature |
3/4 cup sugar |
1/2 teaspoon salt |
2 teaspoons baking powder |
2 teaspoons vanilla extract |
1 teaspoon almond extract |
1/2 cup instant powdered milk |
1 lemon, zest of, grated |
1 1/2 cups all-purpose flour |
2 eggs |
1/3 cup golden raisin |
Directions:
1. Brew one cup of tea and pour in small bowl over chopped apricot pieces; stir in ground coriander; allow to soak and plump for one hour; strain apricots of liquid (there will be what appears to be sediment in the liquid – not to worry, it is the coriander and we want it!), reserving liquid; there should be about 1/2 cup of apricot tea, if it is less, add enough water to make it equal 1/2 cup
2. Preheat oven to 350F and butter and flour a bundt pan (I used a silicone pan - no need to butter and flour and cake slipped right out after cooling for about 25 minutes)
3. Beat butter together with sugar until creamy and fluffy, about 5-6 minutes; add baking powder, extracts, milk powder and zests; alternate additions of flour with apricot tea and eggs; finally, dredge apricot pieces and golden raisins in a little flour and mix them into the batter
4. Spoon batter into prepared bundt pan; bake for 50-60 minutes in preheated oven, or until a sharp knife inserted into highest part of cake comes out clean (I covered my cake loosely with a piece of aluminum foil after 30 minutes); remove from oven, cool approximately 20 minutes and turn out onto serving platter; allow to cool completely and dust with icing sugar
5. Note: This cake (like most cakes incorporating dried fruit) is even better after a couple of days
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