Time for a recipe.....using one of my favourite stone fruits - Apricots.
When I was working, I had apricots with yogurt, every morning at my desk. It was my breakfast ritual....Having them that way at home isn't the same, so this is a good alternative
I haven't made this for ages but thought it was time this weekend.
I first saw the recipe on the back of a can of apricots and gave it a go...and loved it
1 x 410gr can bakers apricot halves (no added sugar)
125gr softened butter
1/2 cup caster sugar
slurp of vanilla
1 1/2 cups self raising flour
1 cup walnuts
extra 2 tablespoons sugar
Grease a 20cm square cake pan and line it with baking paper. Preheat oven to 180 deg (fan forced)
Cream the butter and sugar and vanilla till light and fluffy. Add the eggs, one at a time, then the flour, half a cup at a time. The mix will be quite dry. Spoon it into the cake tin and smooth the top. Spoon the apricots on top and then sprinkle with the extra sugar and the walnuts. Unfortunately, I didn't have a full cup of walnuts. Pity because they make it extra delicious....but if you don't like nuts you don't have to use them.
Bake for 30 minutes, then cover with foil and bake for another 25 minutes.
Let it cool and eat....even for breakfast, which I did this morning with a cup of coffee.
The recipe's also on the back of the can
Easy and delicious
A HomeBody Manifesto
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