$21.95
NOSE: THE PLEASANTLY SWEET TOUCHES AND FRUITY NOTES EVOKE THE VELVETY FLESH OF THE QUINTESSENTIAL SUMMER FRUIT.
Its scent of ripe fruit and flowers is elegantly reminiscent of jam with a touch of acidity.
Made from carefully selected organic ingredients, Apricot 1883 syrup contains pure apricot juice blended with the minerality of pure Alpine water.
Recipe
Apricot cake
Made with dried plump apricots, this moist tea cake is easy to whip up for special gatherings.
45m prep 30m cook makes 15 pieces.
Ingredients
1 cup chopped dried apricots
1/2 cup warm milk
125g butter, chopped
1 cup caster sugar
1 tsp 1883 Apricot Syrup
2 eggs, at room temperature
1 cup plain flour, sifted
1/4 tsp bicarbonate of soda
3/4 cup desiccated coconut
Icing
Icing
2 cups icing sugar mixture
1 1/2 tbsp milk
1 tbsp butter
1 tsp 1883 Apricot Syrup
1 tbsp desiccated coconut
Step 1
Preheat oven to 180°C. Grease and line a 3cm deep, 16cm x 25.5cm (base) slab pan. Combine apricot and milk in a bowl. Stand for 10 minutes.
Step 2
Using an electric mixer, beat butter and sugar until light and fluffy. Add syrup and eggs. Mix well.
Step 3
Stir flour, bicarbonate of soda, 3/4 cup desiccated coconut and apricot mixture into batter.
Step 4
Spoon batter into pan. Bake for 30 minutes or until a skewer inserted into Centre comes out clean. Cool in pan.
Step 5
To make icing, combine icing sugar, milk, butter and syrup in a heatproof, microwave-safe bowl. Heat, uncovered, on MEDIUM (50%) for 20 seconds or until butter starts to melt. Stir until smooth, adding more milk if required. Spread icing over cake. Sprinkle with coconut. Cut into slices. Serve.