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Sour Cream and Apricot Syrup Cake
Sour Cream and Apricot Syrup Cake

Sour Cream and Apricot Syrup Cake

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Cook Minutes 1 Hr 30 Min
Prep : 15 minutes Cook: 1 hour 15 minutes
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For a delicious afternoon tea or dessert treat, try this − everyone will be impressed.

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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
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How do I make it ?
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Step 1
1. Preheat the oven to 180℃. 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.
Step 2
2. Sift self-raising flour and fold into the creamed mixture with semolina and lite sour cream.
Step 3
3. Turn into prepared tin. Arrange the Wattie's Apricot Halves evenly on the top.
Step 4
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.
Step 5
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.
Step 6
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
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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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