Mix until creamy:
150 gr butter
250 ml sugar
3 eggs
Sift into butter mixture:
500 ml self raising flower
5 ml baking powder

Add 150 ml orange juice and 5 ml grated orange rind.
Dish the mixture in muffin pans.
Bake for 15 min at 180 ºC.
Take out and let cool.

Boil 250 ml smooth apricot jam and 125 ml water till properly infused.
Dip each cake in warm liquid and sprinkle with fine coconut.
Recipe and photo:  Irshia Petersen