Description
A delightful cake combining the sweetness of dried apricots, the nutty flavor of almonds, and the tropical twist of desiccated coconut, soaked in a honey almond syrup.
Ingredients
Scale
- 200g (1 cup) dried apricots, chopped
- 100g (1 cup) desiccated coconut
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar, packed
- 3 large eggs
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 50g (1/2 cup) chopped almonds
- 120ml (1/2 cup) milk
- 1 tsp vanilla extract
For the syrup, you will need:
- 60ml (1/4 cup) honey
- 2 tbsp water
- 1 tsp almond extract
Instructions
- Preheat your oven to 175°C (350°F) and grease your pan.
- Chop the dried apricots and measure out the other ingredients.
- In a medium bowl, whisk together flour, baking powder, and baking soda.
- In a large bowl, cream butter and brown sugar until light and fluffy, then add eggs one at a time and mix well.
- Stir in vanilla extract, then fold in apricots, coconut, almonds, and milk until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes, checking with a skewer for doneness.
- While the cake bakes, prepare the syrup by warming honey, water, and almond extract in a saucepan.
- Once baked, cool the cake for 10 minutes in the pan, then transfer to a wire rack and pour syrup over the top.
- Allow to soak for a few minutes before slicing and serving.
Notes
- Use plump and moist dried apricots for better flavor.
- Consider soaking apricots in warm water for 15 minutes before chopping.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend or almond flour.
- Let the cake cool completely before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Apricot Almond Coconut Cake, dessert, baking, cake recipe