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Apricot and Walnut Tea Cake

Serves 8


  • 125g Australian butter
  • 3/4 cup caster sugar
  • 1 egg
  • 1/2 teaspoon vanilla essence
  • 2 cups self raising flour, sifted
  • 3/4 cup Australian milk
  • 1 x 425g can apricot halves, drained
  • 1/4 cup walnuts
Download Recipe (PDF)


  1. Cream butter and sugar until light and fluffy. Gradually beat in egg and vanilla essence. Fold in flour alternately with milk. Mix well and spoon into a buttered and lined 20cm cake tin. Arrange apricots and walnuts on top and bake at 180°C for 50-60 minutes. Turn out and allow to cool on a wire cooling rack.


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