Simple and easy to mix together, this sweet recipe is a winner. What’s more, sheet bakes are perfectÊwhen it comes to catering for a crowd.

Ingredients

• 250 g (590 ml) (2⅓ C) cake flour
• 20 ml (4 t) baking powder
• 225 g (250 ml) (1 C) white sugar
• 65 ml sunflower oil
• 4 eggs
• 65 ml (¼ C) milk
• 5 ml (1 t) lemon zest
• 1 x 825 g can Rhodes Quality Apricot Halves in Syrup, drained

Method

1. Sift the flour, baking powder and sugar into a large bowl.
2. Mix the oil, eggs, milk and lemon zest together.
3. Using an electric beater, beat the liquid ingredients into the flour to form a smooth and well combined batter.
4. Arrange the Rhodes Quality Apricot Halves on the bottom of a baking pan that has been sprayed with non-stick spray and lined with baking paper.
5. Spread the batter evenly across the top of the apricots.
6. Bake in an oven which has been preheated to 180°C for 35 minutes or until the cake is well risen, golden and firm to the touch.
7. Turn out onto a wire rack and allow to cool completely.
8. To make the icing, place the icing sugar into a bowl and add the lemon juice.
9. Whisk in a little warm water at a time until the icing sugar forms a smooth and glossy glaze.
10. Drizzle the glaze over the cake and sprinkle with the lemon zest.