Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 60

You will need about 16 paper muffin cases and a couple of muffin trays or tart tins to hold them.

butter, at room temperature: 225g

golden caster sugar: 225g

eggs: 3

dried apricots: 160g

self-raising flour: 225g

chopped mixed candied peel: a tablespoon

the grated zest of an orange

rolled oats: 3 tablespoons

a little demerara sugar

Set the oven at 180°C/Gas 4. Put the butter into a food mixer with the sugar and beat together until light and fluffy. The mixture should be pale, almost the colour of double cream. Break the eggs and beat them lightly, just to break them up, then beat them into the butter and sugar mixture a little at a time. Chop the apricots in a food processor till they resemble fine orange grit.

Add the flour to the cake mixture, through a sieve if you wish, stirring gently with a large metal spoon until no flour is visible. Stir in the chopped apricots, peel and orange zest.

Divide between the paper muffin cases, scatter with the oats and a good pinch of demerara sugar and bake in the preheated oven for twenty to thirty minutes, until risen (they may sink slightly in the centre) and golden brown.

Makes about 16