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100 g (4 oz) rolled oats
150 g (5 oz) flaked almonds
2 tsp baking powder
100 g (4 oz) golden caster sugar
2 medium eggs, beaten
2 pieces stem ginger from a jar, chopped
150 g (5 oz) soft dried apricots, chopped
Preheat oven to 180 C, 350 F or gas mark 4. Grease a 450 g (1 lb) loaf tin and line the base and long sides with greaseproof paper. Grease the paper.
Place half of oats in a food processor and blend until finely ground. Tip into a bowl. Place remaining oats in bowl. Blend half of almonds in processor until like fine breadcrumbs and add to bowl. Reserve 2 tbsp flaked almonds for decoration and add remainder to bowl with baking powder and sugar.
Mix eggs with ginger and 75 ml (3 fl oz) water and add to bowl with apricots. Mix well then turn into tin. Level top then scatter with reserved almonds. Bake for 30 to 35 minutes, or until golden and just firm to the touch. Loosen cake with a knife and lift out of tin and onto a wire rack to cool. Sprinkle with a little extra sugar, if liked.
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