Apricot Chocolate Chip Cake

Ingredients

1 cup chopped dried apricots

1 cup apricot nectar

125g butter

2/3 cup raw sugar

2 eggs separated

1  1/2 cups coconut

1  1/2 cups self-raising flour

1/2 cup choc bits

1.  Grease a deep 20cm round cake pan.

2.  Combine apricots and nectar in bowl, stand 1 hour.

3.  Cream butter and sugar with electric mixer until light and fluffy.

4.  Beat in egg yolks one at a time until combined.

5.  Stir in coconut, then half the sifted flour and half the apricot mixture.

6.  Stir in remaining flour and apricots, then choc bits.

7.  Beat egg whites in small bowl until soft peaks form. Fold into mixture, spread into prepared pan.

Bake in moderate oven for about 1  1/4 hours. Stand 5 minutes before turning on to wire rack to cool.

Dust with sifted icing sugar if desired.

Pineapple Cake With Crunchy Coconut Topping

Ingredients
450g crushed pineapple
125g butter
1/2 cup castor sugar
2 eggs
1 1/2 cups self raising flour

COCONUT TOPPING
1/2 cup brown sugar
1/2 cup plain flour
1/2 cup coconut
90g butter

1. Grease a 20cm ring pan. Drain pineapple, reserve 1/2 cup syrup.
2. Cream butter and sugar in small bowl with electric mixer until light and fluffy.
3. Beat in eggs one at a time, until combined.
4. Transfer mixture to large bowl, stir in half the sifted flour and half the reserved syrup, then remaining flour and syrup.
5. Spread half the mixture evenly over base of prepared pan.
6. Top with well-drained pineapple and half the topping.
7.Spread with remaining cake mixture, sprinkle with remaining topping.
Bake in moderate oven for about 50 minutes. Stand 5 minutes before turning on to wire rack to cool.

COCONUT TOPPING: Combine sugar, flour, coconut in bowl, rub in butter.
(Before starting with my cake mixture, I mixed the coconut topping first then set it aside.)

Bread recipe

Makes

1 loaf

Ingredients

• 450g (3 cups) plain bread flour (see note)
• 1 tbs (12g/2 sachets) dried yeast
• 2 tsp caster sugar
• 1/2 tsp salt
• 250ml (1 cup) warm milk
• 2 tbs melted butter

Method

1. Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.
2. Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
3. Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
4. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size. You can make bread or buns from this mixture.