Description
A delightful cake combining the sweetness of dried apricots and the earthiness of carrots, topped with a luxurious saffron syrup.
Ingredients
Scale
- 200 g (1 ½ cups) grated carrots
- 150 g (1 cup) chopped dried apricots
- 150 g (1 ¼ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 100 g (½ cup) unsalted butter, melted
- 150 g (¾ cup) brown sugar, packed
- 3 large eggs
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
For the saffron syrup, you will need:
- 100 ml (⅓ cup) water
- 100 g (½ cup) sugar
- A pinch of saffron threads
- 1 tsp lemon juice
Instructions
- Gather all your ingredients on a clean countertop and measure them accurately.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger.
- In a separate large bowl, combine melted butter and brown sugar, mixing until smooth. Add eggs, milk, and vanilla extract, stirring until well combined.
- Gently fold in grated carrots and chopped apricots, then gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a prepared 9-inch round cake pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 40 to 45 minutes.
- While the cake is baking, prepare the saffron syrup by combining water, sugar, saffron threads, and lemon juice in a small saucepan. Heat gently until the sugar dissolves and the syrup thickens slightly.
- Once the cake is baked, let it cool for 10 minutes in the pan, then transfer to a wire rack. Drizzle the saffron syrup over the warm cake and allow it to soak in before serving.
Notes
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Use parchment paper to line the cake pan to prevent sticking.
- Check for doneness with a toothpick; it should come out clean when the cake is ready.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Apricot, Carrot, Cake, Saffron, Dessert, Baking