Name: Apricot and pear cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 1
Ingredients: 2 oranges, juiced; 250.00 ml whole dried apricots, roughly chopped; 215.00 gm caster sugar; 227.50 gm olive oil; 2 eggs, at room temperature; 4.40 gm vanilla extract; 500.00 ml plain flour; 5.00 gm ground cinnamon; 2.50 gm ground nutmeg; 2.50 gm bicarbonate of soda; 2 firm pears, peeled, cores removed, diced; 24.00 gm pure icing sugar

Apricot and pear cake

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Prep Time:
30 minutes

Cook Time:
60 minutes

Total Time:
90 minutes

Seasonal pear cake, perfect for tea time with friends - simple and moist.

Ingredients:

2 oranges, juiced
250.00 ml whole dried apricots, roughly chopped
215.00 gm caster sugar
227.50 gm olive oil
2 eggs, at room temperature
4.40 gm vanilla extract
500.00 ml plain flour
5.00 gm ground cinnamon
2.50 gm ground nutmeg
2.50 gm bicarbonate of soda
2 firm pears, peeled, cores removed, diced
24.00 gm pure icing sugar

Instructions:

In a saucepan over medium heat, gently warm 1/2 cup of orange juice and apricots. Once warm, remove from heat and let it sit for 30 minutes. Preheat your oven to 160°C and prepare a 22cm springform cake pan by greasing it and lining the base and sides with baking paper.
In a large bowl, whip sugar, oil, eggs, and vanilla with an electric mixer until thick and creamy.
Sift flour, cinnamon, nutmeg, and baking soda over the egg mixture. Add the apricot mixture and pear, then stir until combined. Spoon the batter into the pan and smooth the top.
Bake the cake for 60 to 70 minutes, or until a skewer inserted into the center comes out clean. Let it cool in the pan for 5 minutes before removing the sides and allowing it to cool completely.
Sift a light layer of icing sugar over the cake before serving.

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