Cheddar & sage scones
Make sure you use a punchy mature cheese to shine through these savoury scones made with mustard and buttermilk
Apricot, cinnamon & olive oil cake
- Preparation and cooking time
- Prep:
- Cook:
- plus 30 mins soaking
- Easy
- Cuts into 8-10 slices
Skip to ingredients
- 200g dried apricotroughly chopped
- 225g speltflour
- 2 tsp baking powder
- 2 tsp ground cinnamonplus a little extra for sprinkling
- 200g light brown muscovado sugar
- 3 large eggs
- 100ml good-quality olive oil
- 100ml full-fat natural yogurt
- 2 tsp vanilla extract
For the icing
- 140g full-fat cream cheese
- 85g buttersoftened
- 250g golden icing sugar
- 2 tsp vanilla extract
Nutrition: per slice (10)
- kcal547
- fat26g
- saturates11g
- carbs69g
- sugars54g
- fibre3g
- protein7g
- salt0.9g
Method
step 1
Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
step 2
In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
step 3
To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.
