1. Cover the apricots with boiling water and leave them to plump up for at least 30 mins. Drain them and reserve 4-5 tbsps of the liquid.
2. Steam pumpkin for 15-20 mins until tender. Drain and mash to make 450ml of puree then set aside to cool.
3. Puree apricots adding the reserved water if necessary to make 125ml of puree.
4. Heat oven to 180oC, 350oF or gas mark 4. Grease two 23cm square cake tins.
5. Place the flour, baking powder, bicarbonate of soda, cinnamon,salt and sugar in a large mixing bowl and make a well in the centre. Add the eggs, oil, apricots and pumpkin purees and mix until they are just combined.
6. Pour the mixture into the cake tins, smooth the tops and bake for 30-35 mins.
7. Cut each cake into 12. Leave to cool in the tins for at least 20 mins.
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