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Moist Apricot Rolls (Using Nut Roll Tins)
At a Glance
- Prep
- 20 minutes
- Cook
- 60 minutes
- Total
- 1 hr 40 min
- Yield
- 2.00 roll cakes, serving(s)
Categories
- Dessert
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Moist Apricot Rolls (Using Nut Roll Tins) brings together 2/3 cup dried apricot, chopped, 125 g butter, room temperature, 3/4 cup caster sugar in a practical dish for home cooking. It takes about 1 hr 40 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 2/3 cup dried apricot, chopped
- 125 g butter, room temperature
- 3/4 cup caster sugar
- 2 eggs
- 3/4 cup plain flour
- 1 cup self-raising flour
- 1/3 cup milk
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Instructions
Cover the apricots with hot water and allow to stand for 30 minutes. Drain well.
Grease two nut roll tins and preheat oven to 190°C.
Cream butter and sugar using an electric mixer, until light and fluffy.
Beat in the eggs, one at a time. Beat until combined.
Stir in half of the sifted flours with half of the milk.
Stir in remaining flours and milk.
Stir in the apricots.
Spoon mixture evenly into the prepared tins. Tins should be kept upright.
Bake in the oven for 1 hour.
Remove from the oven and allow cakes to remain in the closed tins for 10 minutes.
Carefully remove the lids and turn cakes out onto a wire rack to cool.
Keep Cooking
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