Since having a baby (mine is now 20 months old) I realise that EVERY minute alone is CRUCIAL. I run my own restaurant (@lakazmaman) as well as involved in other projects it means that when I get home the time I have is precious. I don’t want to labour over complicated recipes but I don’t want to sacrifice on flavour or presentation for me or my family.
Dina thought to get in touch with me as I think we are both very similar, we are trying to keep our A games at home as well as hold up a career and its a tough call. I’ve developed a few recipes for women “like us” and I hope you like this series of recipes we’ve decided to call “Mum’s in a Rush”. Yes, yes, yes, for those Dads out there who are also trying to stay on top of their home life all props to you, you are welcome to use these recipes too but please, please, if you are going to try and help in the kitchen all us women ask is that you wash up every kitchen utensil it took for you to create this recipe as we all know well, that when you “create” in the kitchen we often feel like we need to pay a cleaner to just clean up after you! (Jokes please don’t shoot the messenger)
So with that in mind, this cake in particular is a 1 bowl recipe and what I absolutely love about this cake is that it is minimal effort and is a cake that any mum will feel like she is on top of her game when you present this to your family or take it along with you on a play date. It’s the type of cake that will make you feel a little smug on the inside but trust me, I made this recipe with you in mind, the mum that barely has time to wash her hair but will bring out this cake as if she has stepped on the red carpet!!
If you want the step by step process head over to my instagram @shelinacooks it is in my highlights and you can see how i occupy my baby whilst I cook!
White Chocolate, Apricot and Almond Loaf
Prep time 10mins
Bake time 45mins
190g unrefined golden caster sugar
100g butter room temperature
100ml vegetable oil
Pinch of vanilla powder
3 medium free range organic eggs
50g flaked almonds
50g chopped dried apricots
200g self raising flour
100g white chocolate buttons
25g flaked almonds (toasted in a pan for a minute)
25g chopped dried apricots
For the sugar syrup:-
50ml boiling water with 50g sugar dissolved into it until all the sugar crystals have disappeared.
Pre heat oven at 170 and pre line a loaf tin. I use the loaf liners which you can find in any supermarket.
In a bowl mix together the butter, oil, sugar and vanilla powder until combined, crack in the eggs one by one and stir until all the eggs are combined. Throw in the almonds and apricots and mix. After that, add 1/2 the flour and fold in carefully, followed by the other half of the flour and fold until combined. You don’t want to over work the flour as you want this cake to be moist and fluffy.
Pour out into the pre lined loaf tin and cook for 45mins until cooked. You can check by inserting a toothpick in the centre of the cake, if it comes out clean it is ready.
Allow the cake to rest for 30mins before removing from the loaf tin.
Top tip. To make the cake extra moist I like to brush it all over generously with some sugar syrup. Just use a pastry brush and brush this all over the cake and it will just soak in.
Melt some white chocolate buttons in the microwave for around 10secs. Stir and then microwave for a further 5secs. Using a sandwich bag add the hot white chocolate into the bag and cut a small hole, you can use this like a piping tip to decorate the top of the cake with lines of chocolate.
Top generously with more chopped apricots and toasted flaked almonds.
Slice up, serve it up and enjoy the smug feeling which I prefer to call feeling proud! Lap up the compliments and save this recipe in your phone for the days you need to remind yourself that you are doing amazing!
Cover in sugar syrup then icing
Check out more from Shelina
Instagram – @shelinacooks
Youtube – Cook with Shelina