Apricot cake

 

Apricot cake

Apricot cake

 

I finally have to admit that it is not possible to reduce sugar when making cake, it just does not rise as well, my low sugar cake always end up dense.  

 

This is a nicely risen cake, with apricot to give a sweet sour flavor, can use green apple instead.

 

125gm butter

200gm sugar

2 eggs

200gm flour

1/2 tsp baking soda

100gm milk/butter milk

1cup chopped up dry apricot

juice and zest of a lemon

 

1. In Kitchenaide, whisk soft butter and sugar until blended, add room temperature egg one at a time, whisk until light.

2. Add sifted flour and baking soda, whisk until just mixed.

3. Fold in milk, and apricot, lemon.

4. Scrap into paper lined or well butter cake tin, bake at 160˚C until cooked, around 45 minutes.