Ingredients
1 cup dried apricots
chopped
1 cup hot milk
or soy milk
½ cup honey
1 egg
lightly beaten
1 cup wholemeal self raising flour
The instructions mention sifting the flour.
½ cup coconut
Note: The instructions are contradictory, calling for 1/2 cup to be mixed in, with the 'remaining' sprinkled on top. The total amount may need adjustment.
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 bowl
- 1 14cm x 21cm loaf pan
- 1 baking paper
- 1 wire rack
Instructions
- Combine apricots, milk and honey in a bowl. Cover and stand 1 hour.
- Pre-heat oven to 180°C.
- Grease a 14cm x 21 cm loaf pan, line base with baking paper.
- In a bowl, stir the egg, sifted flour and half a cup of the coconut into the apricot mixture.
- Spread mixture into prepared pan and sprinkle with remaining coconut.
- Bake for approx. 1 hour.
- Stand cake in pan 5 minutes before turning onto wire rack to cool.
Notes
Tip
This cake is like a healthy version of Apricot Delight and still delicious!
Tip
This makes a wonderful cake to bundle up in baking paper & stick into lunchboxes for kids. It will keep their energy levels up.
Variation
For added energy and crunch, you could add half a cup of chopped walnuts.
