Zucchini and Apricot Cake Recipe

Ingredients

Serve 6

• 1 cup/150 g all purpose/plain flour

• 1/2 cup/75 g whole­wheat flour

• 1 tsp baking powder

• 1 tsp baking soda

• 1/8 tsp salt

• 1/2 cup/125 g butter, softened

• 3/4 cup/150 g brown sugar

• 1 tbsp lemon zest

• 1 tsp lemon juice

• 2 eggs

• 1 cup/125 g grated zucchini/courgettes

• 4 tbsp finely chopped dried apricots

• 4 tbsp milk

 Fruit Frosting:

• 6 tbsp finely chopped dried apricots

• 1/2 cup/125 ml water

• 1 cup/250 g cream cheese, softened

• 1 cup/150 g confectioners'/icing sugar

• 2 tbsp lemon or lime juice

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-inch (23-cm) cake pan and line with waxed paper.

2. Sift both flours, baking powder, baking soda, and salt in a medium bowl.

3. Beat the butter, brown sugar, and lemon zest and juice in a large bowl with an electric mixer at high speed until creamy. Add the eggs one at a time, beating until just blended after each addition.

4. Stir in the zucchini and apricots, followed by the dry ingredients and milk. Spoon the batter into the prepared pan.

5. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack and let cool completely.

6. Fruit Frosting: Place the apricots in a heavy-bottomed saucepan with the water. Bring to a boil over medium heat. Simmer over low heat for about 10 minutes, or until the apricots have softened.

7. Remove from the heat and let cool. Beat the cream cheese, confectioners' sugar, and lemon juice to make a spread-able frosting. Mix in the apricots.

8. Spread the frosting over the top and sides of the cake.