Orange Lemon Apricot Slice

I wanted a small cake, and to make use of the citrus fruits I have in the fridge. This turned out to be a very moist cake, probably a little richer than I would like. A tad too much butter and egg. Next time, I will reduce butter to 90g and just have 2 eggs for a "healthier" cake.

For size of 1 loaf pan
Juice of 1 large orange and 1 lemon (roughly 2/3 cup full)
Zest of the orange and lemon
110 g self raising flour
55g almond meal
1/3 cup castor sugar
1/2 cup milk
2 tbsp thickened cream
110g chilled butter
1 tsp cinnamon powder
2 eggs and 1 egg yolk
12 dried apricots, diced up.

Preheat oven to 170 deg fan force.
Line bottom of a loaf pan with baking paper, and grease the sides.

Soak the zest and apricot into the juice.
Add 1/3 sugar into the juice.
Separately, add 4 tsp of the juice and mix with the milk.
Mixed up all the dry ingredients, and 1/3 of the sugar.
Using your fingers, rub the cold butter into dry ingredients, till breadcrumb texture. Create a "well" in the middle.
Whisk the eggs till creamy, add milk, whisk till frothy, then add 1/3 sugar to stabilise air bubbles.
Pour juice and fruit into the well, immediately followed by whisked eggs.
Mix to combine, try not to over stir, to prevent gluten developing.
Pour into loaf pan and bake in oven immediately.

Bake for 40 minutes.

Rest and cool cake for at least 1 hour before serving.

Bon Appetite!