Moist Apricot Rolls (Using Nut Roll Tins)
- Ready In:
- 1hr 40mins
- Ingredients:
- 7
- Yields:
-
2 roll cakes
- Serves:
- 10
ingredients
- 2⁄3 cup dried apricot, chopped
- 125 g butter, room temperature
- 3⁄4 cup caster sugar
- 2 eggs
- 3⁄4 cup plain flour
- 1 cup self-raising flour
- 1⁄3 cup milk
directions
- Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
- Grease two nut roll tins and preheat oven to 190°C.
- Cream butter and sugar using an electric mixer, until light and fluffy.
- Beat in the eggs, one at a time. Beat until combined.
- Stir in half of the sifted flours with half of the milk.
- Stir in remaining flours and milk.
- Stir in the apricots.
- Spoon mixture evenly into the prepared tins. Tins should be kept upright.
- Bake in the oven for 1 hour.
- Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
- Carefully remove the lids and turn cakes out onto a wire rack to cool.
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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free