• 425 g tin apricots
  • 3 eggs
  • 75 ml rapeseed oil
  • 125 g siúcra granulated sugar
  • 1/4 tsp. vanilla extract
  • pinch of salt
  • 250 g plain flour
  • 45 g potato starch
  • 5 g baking powder
  • 250 ml milk
  • 0 Siúcra Icing Sugar


  • Strain all the liquid from the apricots. Separate the eggs, putting the yolks and whites in separate bowls.
  • Whisk together - the yolks and oil. Combine the dry ingredients and gradually stir them into the yolk mixture, alternating with the milk. Add the Vanilla Extract.
  • Beat the egg whites until stiff and fold into the cake mixture. Divide the mixture between 12 paper cases or greased muffin cups.
  • Top each muffin with half an apricot, rounded side upwards. Bake at 175°C (fan oven 150°C) for about 20 minutes.
  • Dust lightly with Siúcra icing sugar before serving.


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