Clementine & Apricot Sponge
Using the NEW Major Clementine Fruit Base Compound
10 Covers
ingredients
Tinned Apricots
500g
Major Clementine Fruit Base Compound
35g
Unsalted Butter - at room temperature
175g
Self-Raising Flour
175g
Golden Caster Sugar
175g
Whole Eggs - beaten and at room temperature
180g
Vanilla Extract 
As required
method
1. Pre-heat oven to 155°C.

2. Mix the apricots with the Major Clementine Fruit Base Compound.

3. Beat the butter with the sugar until the mix is light and fluffy.

4. Slowly add the beaten eggs. Add the vanilla extract and flour and mix until smooth.

5. Place the fruit mixture into an ovenproof dish and top with the sponge mixture. Spread evenly.

6. Bake for 45-50 minutes until a skewer comes out clean from the centre of the sponge. Serve.