Central Otago Apricot Cake with Coconut Icing
- Prep time:
- 15
- Cook time:
- 40
- Serves:
- 12
Cake:
125 g softened butter
3/4 cup sugar
2 eggs
1 cup pureed stewed apricots
1 teaspoon baking soda
2 tablespoons hot milk
2 cups high grade baking flour
1 teaspoon baking powder
Icing:
2 tablespoons butter, softened
1/4 cup sour cream
1 1/2 cups icing sugar
2 teaspoon coconut essence
1/3 cup shredded coconut
125 g softened butter
3/4 cup sugar
2 eggs
1 cup pureed stewed apricots
1 teaspoon baking soda
2 tablespoons hot milk
2 cups high grade baking flour
1 teaspoon baking powder
Icing:
2 tablespoons butter, softened
1/4 cup sour cream
1 1/2 cups icing sugar
2 teaspoon coconut essence
1/3 cup shredded coconut
Cake:
Preheat oven to 180 degrees. Cream butter and sugar using a hand mixer or stand mixer with whisk attachment, until light and fluffy. Add eggs one at a time, beating really well after each addition. Add pureed apricots and mix through. Stir soda into hot milk and add to creamed mixture. Double sift the flour and baking powder together. Fold the dry ingredients into the mixture carefully using a slotted spoon. Pour into a greased and lined 20cm round cake tin. Place low in the oven and bake for 40 minutes or until cake springs back when lightly touched, a skewer comes out clean and is coming away from the side of the tin. Leave in tin for 10 minutes before turning out onto a cooling rack.
Icing:
Beat the butter and sour cream together until its smooth and creamy.
Slowly mix in the icing sugar and mix till well combined. Add the essence and mix again. Ice cooled cake and sprinkle shredded coconut over top.
Preheat oven to 180 degrees. Cream butter and sugar using a hand mixer or stand mixer with whisk attachment, until light and fluffy. Add eggs one at a time, beating really well after each addition. Add pureed apricots and mix through. Stir soda into hot milk and add to creamed mixture. Double sift the flour and baking powder together. Fold the dry ingredients into the mixture carefully using a slotted spoon. Pour into a greased and lined 20cm round cake tin. Place low in the oven and bake for 40 minutes or until cake springs back when lightly touched, a skewer comes out clean and is coming away from the side of the tin. Leave in tin for 10 minutes before turning out onto a cooling rack.
Icing:
Beat the butter and sour cream together until its smooth and creamy.
Slowly mix in the icing sugar and mix till well combined. Add the essence and mix again. Ice cooled cake and sprinkle shredded coconut over top.
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