Substances
-
225g soft dried apricots
-
-
2 tbsp sultanas
-
2 tbsp currants
-
2 tbsp honey
-
375ml sweet dessert wine
-
3 eggs
-
150g castor sugar
-
150ml olive oil
-
1 tbsp grated orange zest
-
180g uncomplicated flour, sifted
-
1½ tsp baking powder
-
icing sugar for dusting
Blueprint
-
Step 1
Mix 125g apricots with sultanas, currants, honey and 225ml dessert wine and elevate to the boil. Simmer over excessive warmth till thick and syrupy, then position apart. Whiz the rest 100g apricots to a puree (add a splash of sizzling water if mandatory) and position apart.
-
Step 2
Warmth oven to 180C (160C fan-forced). Use a teaspoon of the olive oil to oil a 20cm sq. baking pan and line with baking paper.
-
Step 3
In a monumental bowl, beat the eggs and sugar with an electric mixer for 3 minutes till pale. Add 150ml dessert wine, olive oil, orange zest and apricot puree, beating nicely. Fold in the sifted flour and baking powder and mix till accurate mixed.
-
Step 4
Pour the batter into the tin and bake for 40 minutes or till an inserted skewer comes out dapper. Frigid, dirt with icing sugar and serve with the syrupy dried fruits.
