Finally here is the recipe for that Apricot Tray Bake Cake that uses bottled (preserved) apricots, though you could use fresh of course.
Apricot Tray Bake Cake
• 2 eggs
• 1¼ cups sugar
• Rind 2 lemons
• ½ cup lemon juice
• 1 cup preserving liquid from jar of preserved apricots, made up to 1 cup (250ml) with water or milk
• 3 cups self raising flour• 125ml light olive oil (or other neutral flavoured oil)•
1 jar (containing approximately 800 – 900g fruit) – apricot halves, each sliced in half or thirds, depending on size.
• 50g butter, melted
• Cinnamon and sugar to sprinkle over
Heat oven to 160 degrees C (fan forced).Grease a baking dish 25cm x 35cm approximately (you can use larger, 30cm x 40cm, but the cake will be thinner. I actually prefer that size because the proportion of cake to apricot to cake is greater).
Whisk eggs, sugar and lemon rind together.Before whisking any more, add the liquids, self raising flour and oil.
Whisk until smooth, then pour into the prepared baking dish, smoothing out the top.Place apricot slices decoratively (and generously) over the top.
Bake for approximately 30 to 45 minutes (this will depend on size of tin used).
Remove from oven and brush with the melted butter and sprinkle with a little cinnamon and sugar.