Sugarless Apricot Orange Fruit Cake
The fragrance in the house while the Apricot Orange cake is baking is worth mentioning. Before I left Bangalore, I baked a few cakes for my Mum and sister. This can be made with or without sugar, wrapped in brown paper and foil and stored away till Christmas. Open every week and sprinkle alcohol of your choice over the cake and eat it when you are ready to do so.
250 gms salted butter; 200 gms dried apricots, chopped and stoned; zest and juice of 2 large oranges; 100gms sugar – optional; 4 large eggs; 260 gms flour; 1 tsp baking powder; 1 tsp cinnamon.
Crack the seeds and extract the kernels. Keep aside for the topping.
Mix all ingredients together and gently stir till mixture is smooth and glossy. Pour half the batter into a greased and lined 10 inch pan, scatter half of the kernels on top and bake at 150 degrees celcius for 40 minutes or until skewer inserted in centre comes out clean.
Pour the remaining batter (half full) into cup cake cases and bake at 150 degrees celcius for 15 minutes or until skewer inserted in centre comes out clean.