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Apricot Cake

A traditional Austrian Summer cake made vegan, topped with juicy fresh apricots. Perfect for a snack with a cup of tea

Serves: 8
Time to prepare: 10 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Vegan

Ingredients

  • 250ml/scant ½ pint almond milk
  • 100ml/scant ¼ pint sunflower oil
  • 1½ tbsp. apple cider vinegar
  • 1 tbsp. lemon juice
  • 1 tsp vanilla extract
  • 300g/10½ oz. self-raising flour
  • 150g/scant 5½ oz. brown sugar
  • 1 level tsp. baking powder
  • 8-10 ripe apricots
  • Margarine for greasing
  • Icing sugar for decoration

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Line an 8 inch, round baking tin with baking paper and grease the sides with margarine.
  2. Halve the apricots from top to bottom and de-stone, place to one side.
  3. Mix all the wet ingredients together in a large bowl.
  4. Sift the flour and baking powder well. In a separate bowl combine all dry ingredients and then pour into the bowl with the wet ingredients. Mix together until you have a smooth batter.
  5. Pour the batter into the baking tin. Place the apricots onto the batter, cut side up. Bake for 40 - 45 minutes.
  6. Do the toothpick test - stick a toothpick into your cake and if it comes out dry, with no batter sticking to it, it’s cooked. If not, cook for slightly longer. Rest for about 30 minutes or until it has cooled down.
  7. Sprinkle some icing sugar on top to decorate and serve.

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