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Tropical scone cake

We're moving house soon, so this is a strange cake made by using up some ingredients that we had loitering around in the cupboard. This turned out as a nice but crumbly scone-like cake - Philippa liked it enough that she asked me to write it down, even though it was a weird made-up thing. So here you go! (Warning: the measurements are entirely guessed, I didn't weigh anything - treat them as rough ratios.)

  • Handful dried apricots
  • 1 or 2 peaches
  • 1/2 a lime
  • Splash of apple juice
  • 1/3 cup limoncello liqueur
  • 1 tsp vanilla essence
  • 200g rice flour
  • 100g cornflour
  • 50g ground almond
  • 1 tsp baking powder
  • 100g margarine
  • 100g white sugar
  • 2 or 3 eggs
  • 1/2 cup milk

Grease a 20cm cake tin.

Chop the apricots into small pieces, and chop the peaches into large rough chunks (leaving out the stone, of course). Put these fruit in a bowl, as well as the juice and rind of the 1/2 lime. Add a splash of apple juice and the limoncello, and half of the vanilla essence.

Sieve together the rice flour, cornflour, ground almond, and baking powder.

In a separate bowl, cream together the margarine and sugar with the other half of the vanilla essence. You want to cream it with a fork for about 5 minutes until it's thoroughly mixed and light-coloured, and give it a bit more mixing for luck. Then cream the eggs into the mixture one-by-one (adding a tiny bit of the flour mix each time, this apparently helps stop it separating). Add the milk too.

Add the flour mixture to this lot, and mix it in with a big metal spoon. Then add the fruit mixture and mix it in, but don't mix too much or the air'll go out of it.

Bake in a preheated oven at 170ÂșC for approx 40 minutes. As usual, it's ready when you put a knife in the middle and it comes out clean. Take the cake out of the tin and let it cool on a wire cake stand.

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