My experiments with baking a perfect cake is still on:). This time i was using dried apricots and some lemon zest. Lemon zest and fresh apricots are a interesting combination. Well, i dint manage to get some fresh fruits, so decided to try it out with the dry ones.
Ingredients:|Preparation Time: 30 mins|
- Eggs 4
- Wheat Flour 200 gms
- Castor Sugar/Brown Sugar/ Jaggery 200gms
- Pure Olive Oil 200 gms
- Dry Apricots 150 gms
- Lemon Zest 1 tbspn
- Milk 200 ml
- Corn Flour 2 tbspn
- Baking Powder 1 tbspn
- Almond Flakes 2 tbspn
- Vanilla Essence 1 tspn/ Extract of 1 pod
Method:|Baking Time: 45mins|
Soak the apricots in 100 ml of milk and keep it aside for 30 mins., until it becomes soft, once soft, cut it into smaller pieces. Sift the wheat flour, baking powder and cornflour and keep it ready.
Dilute the sugar in the remaining milk and add the vanilla essence into it and also the grated lemon zest. Whisk the eggs and and olive oil and add it to the milk and sugar mixture and blend it well. Add in the wheat flour, cornflour and baking powder mix into this and whisk it into a smooth batter, add in the cut apricots as well and mix it in. Pour it into a greased mould and garnish it with the almond flakes and bake it for 45mins in a pre heated (190 deg C) oven. Once done cool it and cut it into squares and store them. Serve it with tea!