Quick & Easy

Lemon and apricot cake

Put the kettle on and treat yourself to a thick wedge of this gingery lemon and apricot cake, best served with a dollop of yoghurt or whipped cream.
lemon and apricot cake



1.Preheat oven to 180°C (160°C fan-forced). Grease 20cm baba pan; sprinkle with flour, shake out excess flour.
2.Beat butter, rind and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Fold in apricots, ginger and sour cream, then sifted flour and soda.
3.Spread mixture into pan; bake about 1 hour. Stand cake in pan 10 minutes; turn, top-side up, onto wire rack to cool. Serve dusted with icing sugar, if you like.

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