Apricot Shortcake (Spc)

Recipe by frogmum
READY IN: 35mins
SERVES: 12
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups wholemeal self-rising flour
  • 415
    g apricot halves (SPC Baker's Apricots)
  • 1
    cup desiccated coconut
  • 12
  • 12
  • 1
    (55 g) eggs, beaten
  • 125
    g butter, melted
  • 2
    tablespoons rolled oats (Extra)
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DIRECTIONS

  • Preheat oven to 180 Degrees Celsius.
  • Mix first 7 ingredients together in a large bowl until combined.
  • Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
  • Sprinkle over extra oats or sunflower seeds.
  • Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
  • Remove, stand for 10 minutes, turn onto a wire rack and cool.
  • VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.
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