• Cake
  • 250 g softened butter
  • 1 cup caster sugar
  • 4 eggs
  • grated zest of 1 orange
  • 2 ¼ cups self-raising flour
  • ½ cup semolina
  • 1 cup lite sour cream
  • 410 g can Wattie's Apricot Halves in Clear Juice, drained (reserve juice for Apricot Syrup)
  • icing sugar to dust (optional)

  • Apricot Syrup
  • reserved apricot juice
  • juice from 1 orange
  • ½ cup sugar

1. Preheat the oven to 180°C. Grease a 22cm deep cake tin and line the base with baking paper. Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the grated orange zest.

2. Sift self-raising flour and fold into the creamed mixture with semolina and lite sour cream.

3. Turn into prepared tin. Arrange the Wattie’s Apricot Halves evenly on the top.

4. Bake for 1 1/4 hours or until cooked. To test, carefully insert a skewer or toothpick into the centre of the cake. It should come out clean when removed.

5. To make Apricot Syrup: heat the reserved apricot juice, orange juice and sugar, stirring until the sugar dissolves. Bring to the boil and continue boiling until the syrup is reduced by half.

6. Once the cake is cooked allow to stand for 5 minutes. Slowly pour the syrup over the cake while hot and in the tin. Cool in the tin before turning out. Dust with icing sugar before serving if wished.

Made With

Apricot Halves in Clear Juice

Sun-ripened and picked at their peak, Wattie’s apricots have captured natural goodness with that sweet, tangy flavour.

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