Apricot Shortcake
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Features of Apricot Shortcake
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Served as dessert. Vegetarian dish.
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Region of Apricot Shortcake
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Australian
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Ingredients for Apricot Shortcake (Click here for measurement conversion)
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1 1/2 cups Wholemeal Self-rising Flour
415 gm Apricot halves
1 cup desiccated Coconut
1/2 cup rolled Oats
1/2 cup Brown Sugar
1 (55 gm) Eggs, beaten
125 gm Butter, melted
2 Tablespoons rolled Oats (Extra)
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Method for making Apricot Shortcake
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Preheat oven to 180 Degrees Celsius. Mix first 7 ingredients together in a large bowl until combined. Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan. Sprinkle over extra oats or sunflower seeds. Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean. Remove, stand for 10 minutes, turn onto a wire rack and cool. VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.
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Comments
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Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 12
Yields: 12 Slices
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