Steamed Apricot Cakes
- 1/3 cup honey
- 2/3 cup dried apricots, roughly chopped
- 5 tbsp butter
- 1/4 cup granulated sugar
- 1 None egg
- 1 None lemon, zested
- 1 cup self-rising flour, sifted
- 1/3 cup milk
- None None heavy cream or vanilla ice cream, to serve (optional)
- Lightly grease 6 - 4 oz dariole molds. Line each base with a disc of parchment paper. Distribute honey and 3 tbsp dried apricots between molds.
- Cream butter and sugar until light and fluffy. Add egg and lemon zest and beat until well combined. Fold in flour along with milk and remaining dried apricots. Distribute between prepared molds. Cover each with a square of greased parchment paper, twisting the corners to make a little cap. Transfer to a large saucepan and add enough hot water to come halfway up sides of molds. Cover and steam over medium heat for 25 mins, until a skewer inserted in the center comes out clean.
- Invert onto serving plates. Serve with cream or ice cream, if desired.
honey, dried apricots, butter, granulated sugar, egg, lemon, flour, milk, heavy cream
Taken from recipes-plus.com/api/v2.0/recipes/27264 (may not work)