Here is a delicious almond and apricot cake recipe that will make you want to have more. This recipe is low fat and uses little brown sugar, honey and apricots to act as sweeteners.

This cake makes a wonderful after school treat or a great snack to have with your tea or coffee.

This recipe takes about an hour from start to finish and is worth it.

For this recipe you will need:

2 cups of self rising flour
½ cup soft light brown sugar
1/3 cup semolina
1 cup softened dried apricots chopped
2 tbsp honey
2 tbsp malt extract
2 large eggs beaten
4 tbsp skimmed milk
4 tbsp oil
3 to 5 drops of almond essence
¼ cup flaked almonds

Method

First preheat the oven to 160° C or 325° F. Grease a 11 x 7 inch baking tin and line it with grease proof paper, grease the top of the paper as well.

Sift the flour into a large mixing bowl. Now add the sugar, semolina and the apricots and mix (will call this mixture the dry ingredients).

In a bowl add the honey, malt extract, eggs, skimmed milk, oil and the almond essence and mix well, (will call this mixture the wet ingredient).

Make a well in the middle of the dry ingredients. Add the wet ingredients in the well and mix till all the ingredients have combined well.

Put the mixture into the grease baking tin, making sure that it is spread out evenly. To do so you can knock the bottom of the tin onto the counter, by do doing so the mixture will evenly distribute throughout the tin. Once this is done sprinkle the almost flakes all over the top of the mixture.

This is to be baked for 35 to 40 minutes. To check the cake to see if it is baked, take a wooden skewer or a knife, and place it through the centre. If it comes out clean it is cooked.

Take it out of the oven and allow it to cool for 5 minutes. Once cooled turn it over and remove the paper. Put the cake on a cooling rack and allow it to stand for 10 minutes. Now you can cut the cake and serve.