Apricot Cake
Need a flat cake tin
2-3 eggs (dependent on tin size - needs to be a minimum 1" high)
Weigh eggs with shell on -
Measure out same weight of butter
and of flour
and of sugar (you can reduce sugar slightly)
Cream butter and sugar first
Then add in dry ingredients
Grate in rind of lemon and squeeze in some lemon juice and add 1tsp vanilla essence
Mix in
Add to tin
WAsh apricots - remove kernels
Add the apricot slices onto top of cake dough
Bake in oven until golden - 20 minutes (180deg C)
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