This very tasty cake is soaked in a tangy lemon syrup after baking to keep it really moist.
Dried apricots 150 gm
Caster sugar 150gm
Self raising flour 250 gm
Eggs 3 lightly beaten
Baking powder 1tsp
Grated rind of 1 lemon
Warm water 1cup
Lemon juice 1tsp
Ground almonds 75 gm
Pistachios sliced 40 gm
Almond flakes sliced 1/2 cup
Whole pistachios 1tbsp
(Juice of 1 lemon and 3 tbsp sugar cooked together)
Preheat the oven at180c.Line a 9 by 15 ” loaf tin with grease proof paper and grease.
Place apricots in a bowl add little warm water keep aside for 30 minutes.
Drain and chop apricots. In a large bowl mix together sugar, oil, lemon juice,lemon rind and eggs.
Sift flour, salt, soda and baking powder.Fold flour mixture into the egg mixture.Add apricots, ground almonds and sliced pistachios.Adjust consistency with lukewarm water.Spoon the mixture into the prepared tin. Finally sprinkle sliced almonds and whole pistachios over the batter and bake for 55-60 min or until a skewer inserted in the centre comes out clean. Let cool in the tin for 10 minutes before transferring to a wire rack.
Spoon the lemon syrup over the cake.