Recipes Apricot and pear cake

Recipes Apricot and pear cake

Recipes Apricot and pear cake

Recipes Apricot and pear cake Made out of in-season pears, this moist cake is simple to whip up for a teas period treat with friends. Apricot and pear cake


  • 2 oranges, juiced
  • 1 mug whole dried apricots, roughly cut
  • 1 cup caster sugar
  • 1 cup olive oil
  • 2 eggs, at space temperature
  • 1 teaspoon vanilla draw out
  • 2 cups plain flour
  • 2 teaspoons floor cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soft drinks
  • 2 firm pears, peeled, cores removed, diced
  • 2 tablespoons real icing sugar


  • Step 1

    Heat 1/2 cup fruit juice and apricots inside a saucepan over medium heat until comfortable. Remove from heat. Stand for 30 minutes. Preheat oven to 160�C. Oil a 22cm (base) springform cake pan and collection base and sides with baking papers.

  • Step 2 Using an electric mixer, beat sugar, oil, eggs and vanilla in a great bowl until thick.
  • Step three Sift flour, cinnamon, nutmeg and bicarbonate of soda over egg cell mixture. Add apricot mixture and pear. Stir until well combined. Spoon combination into pan. Smooth top.
  • Step 4

    Bake cake for 60 to 70 minutes or until a skewer inserted into the centre comes out clean. Allow to cool for 5 minutes in pan before releasing the side to awesome completely.

  • Stage 5 Dust cake with icing sugars. Serve.