Actually, my previous post of Citrus Trifle would have been perfect. But, oh well, I already posted it here a month ago so had to find another. Since time was of the essence or rather not enough of it, a simple straightforward recipe would be the best answer. And this one did not disappoint at all despite its ease and simplicity of ingredients. Actually I was amazed with the aroma and marvellous blend of taste of the lime and the flour/oil/sugar/apricots. The cake was very moist and soft and sweetened just right with the sharp tang of the lime juice giving it a zing and fabulous whiff. That's why I love these blogging events. It gets me an excuse to try different flavours that I would have been too chicken to try under normal circumstances. I was aiming to use mango here but my local supermarket ran out of the dried stuff. Though, I think apricot did just fine and pineapple would have been great, too.
Apricot Lime Cake
125 g  [3/4 cup] chopped dried apricot or mango or pineapple (reserve a few pieces)
125 g  [1/2 cup] natural yoghurt or sour cream
1/2 cup sunflower oil, plus extra for greasing
175 g  [1/2 + 1/3 cup] golden caster sugar (superfine)
175 g  [1 1/3 cup + 1 Tbsp] plain flour
1 1/2 tsp baking powder
2 eggs - beaten
zest and juice of 1 lime
100 g  [3/4 cup] icing sugar (confectioner's)
25 g  [1/3 cup] dessicated coconut (may be sweetened)
- Preheat oven to 180°C/fan 160°C/350°F/gas mark 4. Grease a 2 lb (9 x 5-inch) loaf pan.
- In a container, sift flour and baking powder. Combine well and set aside.
- In a bowl, combine sunflower oil and sugar with a whisk.
- Add in lime zest, lime juice, eggs, yoghurt and apricots. Mix well.
- Stir in the flour mixture and beat until smooth.
- Pour into the greased loaf pan and bake in oven for 50 minutes or until a skewer inserted in the centre comes out clean.
- Remove from oven and let stand for 5 minutes. Turn out in a rack and cool completely.
*For the icing and toppings:
- Add just enough lime juice to the icing sugar to have a thick but slightly runny icing.
- Spread on top of the cake and sprinkle dessicated coconut and reserved apricots.