Happy New Year my friends! I trust you've had a wonderful Holiay season and a great start to the year.
The past few weeks have been rejuvenating and relaxing for me - no blogging, no Facebook, no Instagram. No. Social. Media. I went back to basics and spent much time with friends and family and stayed mostly at home, tending to my garden, reading books, chasing the boy, watched Stu build us a new vegetable patch (yay!). And I baked this summery peach and apricot cake to share with a lovely bunch of friends one day.
Peach and apricot tea cake
175g butter, melted
Peaches and apricot (2 each, sliced)
3/4 caster sugar
1 cup self raising flour, sifted
1/4 cup milk
1. Preheat oven to 160 degrees celsius. Grease a round 22cm springform pan and line base with non-stick baking paper.
2. Put butter, caster sugar, eggs, flour and milk into the food processor
and pulse until the mixture forms a thick smooth consistency.
3. Pour the batter into prepared cake tin and top with peaches and apricots
4. Bake for 1 hour or until cooked (skewer inserted into centre should come out clean).
Printer-friendly version here.