Apricot cake and tea loaf
I had a bag of dried apricots that expired this month and also leftover caramel buttercream to use up. I looked up recipes that used a lot of dried apricots and came across this recipe for Apricot sticky toffee pudding by Chocolate & Zucchini.
I made a round cake and 5 mini tea loaves out of the recipe. I didn’t make the accompanying toffee sauce and opted to use my leftover caramel buttercream (from my chocolate & caramel cake recipe).
I think this is a decent recipe. They are similar to my Date & carrot loaf but are lighter and less dark in flavour. The only thing was the apricots I used weren’t the best. They were tart and quite hard so didn’t meld in the cake as well as they could. I reckon if I used sweeter, juicier and softer dried apricots then the result would be great!