Apricot sour cream cake

Apricot Sour Cream Cake

125g butter, softened

3/4 cup (165g) caster sugar

1 teaspoon vanilla extract

2 eggs

1 1/3 cups (320g) sour cream

400g can apricot halves, drained and chopped

2 1/4  cups ( 335g) self-raising flour, sifted

1/2 teaspoon bicarbonate of soda, sifted

1 cup (200g) white Choc Bits

Preheat oven to 180C (160C fan-forced)

Grease a 24cm bundt or baba pan.

Beat butter, sugar and vanilla in a small bowl with an electric mixer until pale and fluffy.

Add the eggs, one at a time, beating until combined after each addition.

Fold in 1 cup (240g) of the sour cream and all of the apricots, then the sifted flour and soda.

The batter will be quite thick.

Spoon mixture into the prepared pan; smooth the top.

Bake for about 40 minutes, or until golden and springy to touch and comes away from the sides of the pan.

Turn onto a wire rack to cool completely before icing.

Icing

Combine the remaining sour cream and chocolate in a bowl.

Microwave on high for 1 minute or until melted, stirring halfway through cooking time.

allow to cool a little and thicken.

Drizzle the warm icing over the cooled cake.

Un-iced cake can be frozen.

Recipe from the Aust Womens Weekly

Chicken Pie

Preheat oven 180C fan forced.

800g chicken thigh cut into large cubes

150g bacon cut into large pieces

1leek sliced white part only

1-2 carrots sliced

1-2 celery sticks sliced

200g mushrooms

3 tablespoons plain flour

1 cup chicken stock

1/2 cup pouring cream

1/2cup chopped parsley

1 375 g sheet butter puff pastry

1 egg

Heat 1 tablespoon of olive oil in a large heavy based frypan.

Put all ingredients in pan and cook for 1-2 minutes.

Add flour and stir for 1 minute

Slowly add stock and cream and parsley

Simmer for 2-3 minutes

Season with salt and pepper

Pour filling into a 6 cup capacity pie dish

Roll out pastry, place on top and trim edges

Brush with beaten egg

Bake for 40 minutes or until heated through and golden brown

All but Tony like this one.