Apricot Coffee Cake
Ingredients
150 gm self-raising flour (sifted)
100 gm butter
100 gm sugar
2 eggs
2 tablespoon milk
Baking tin size 11” x 7” x 1”
Dried apricots (washed and soaked in water for 5 minutes & drain)
Sour cream – 2 tablespoon
1 egg yolk
Chopped almonds (lightly toasted)
Heat oven at 160 degree C
Line the base of baking tin with baking paper
Cream butter & sugar till light & soft
Add eggs and mix well
Fold in the flour and mix with milk
Arrange apricots, distributing evenly so that each portion will contain one apricot
Beat egg yolks with sour cream & drizzle over the mixture and apricots
Sprinkle with the chopped almonds
Bake for 30-35 minutes until brown
Oven-turn cake and peel off paper and put at the back of the tin to cool
Cut cake in portion and serve warm
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