4. Lemon and Apricot Cake

Lemon cakes are a perennial favourite. So if you want to make eggless cakes, here´s a lemon version. For extra taste and texture, the recipe adds dried apricots, but you can probably substitute the dried fruit of your choice.

Ingredients:

1 1/2 cups white self-raising flour

1/2 cup caster sugar

1/4 teaspoon salt

1/2 cup butter

4 tablespoons sour cream

1/2 cup milk

1 tablespoon grated lemon rind/zest

1 tablespoon lemon juice

1/2 cup sultanas

1/2 cup chopped dried apricots

Topping:

1/2 cup caster sugar

2 tablespoons lemon juice

Directions:

Preheat the oven to 190C/375F/gas mark 5.

Grease a 2 lb loaf tin.

Melt the butter, and mix it in a bowl with the sugar.

Add the sour cream and beat well.

Add the sifted flour and salt, alternately with the milk. Mix well.

Fold in the lemon rind, lemon juice, sultanas and apricots.

Pour into the tin and level the surface.

Bake for 50 to 60 minutes.

Topping:

Stir the lemon juice and sugar in a saucepan over low heat until the sugar dissolves.

While the teabread is still hot, spoon the topping over it.

Allow to cool in the tin.

Mango Cake