Apricot Shortcake (Spc) - cooking recipe

Ingredients

1 1/2 cups wholemeal self-rising flour
415 g apricot halves (SPC Baker's Apricots)
1 cup desiccated coconut
1/2 cup rolled oats
1/2 cup brown sugar
1 (55 g) eggs, beaten
125 g butter, melted
2 tablespoons rolled oats (Extra)

Preparation

Preheat oven to 180 Degrees Celsius.
Mix first 7 ingredients together in a large bowl until combined.
Spoon into a teflon coated or lightly greased 20cm x 5 cm deep cake pan.
Sprinkle over extra oats or sunflower seeds.
Bake in preheated oven for 25 minutes or until a skewer inserted in the centre comes out clean.
Remove, stand for 10 minutes, turn onto a wire rack and cool.
VARIATION:Omit oats and mix 2 tablespoons natural yoghurt with 1 cup sifted icing sugar and spread over cake when cool.