125g unsalted butter,softened
2tsp of ground ginger(alternatively 40g fresh ginger)
150g soft dried apricots
100g wholemeal flour (or plain white flour)
75g porridge oats
2tsp baking powder
3tbsp clear honey
1-2tbsp soft brown sugar
Preheat oven to gas 4,180C,fan oven 160C. Grease and line a square baking tin or 450g loaf tin with nonstick baking paper.
In a food processor or mini chopper, whizz butter until smooth and creamy. Add ginger,apricots & oats and whizz until combined and apricots have broken up. Add eggs, baking powder and honey and whizz until smooth. Lastly add in flour and mix.
Transfer the mix into the baking tin. If using square tin then place in oven for around 30 minutes. If using loaf tin cake will take longer, around 45 minutes. Once baked, a skewer inserted should come out clean.
If using topping add to cake after 10 minutes and cover loosely with foil towards end of baking time if it starts to brown too much.