Description
A delightful dessert featuring a moist cake made with dried apricots and ground almonds, topped with a spiced orange syrup.
Ingredients
Scale
- 200g (1 cup) dried apricots, chopped
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 50g (1/2 cup) ground almonds
For the Spiced Orange Syrup:
- 150ml (2/3 cup) fresh orange juice
- 100g (1/2 cup) granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tbsp butter
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round pan by greasing it with butter and lining the bottom with parchment paper.
- Sift together the all-purpose flour, baking powder, and salt in a medium bowl and set aside.
- Cream the softened butter and brown sugar in a large mixing bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gently fold the sifted flour mixture into the butter mixture until no flour streaks remain.
- Fold in the chopped dried apricots and ground almonds until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the spiced orange syrup by combining the orange juice, granulated sugar, cinnamon, cardamom, and butter in a small saucepan. Heat over medium heat until the sugar dissolves and the syrup thickens slightly, about 5 to 7 minutes.
- Once the cake is baked, let it cool for 5 to 10 minutes, then pour the warm spiced orange syrup over the cake and serve warm or at room temperature.
Notes
- For a gluten-free option, replace all-purpose flour with a gluten-free flour blend.
- Consider soaking dried apricots in warm water for 15 minutes before chopping for added moisture.
- Toast ground almonds lightly for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Apricot Almond Cake, Spiced Orange Syrup, Dessert Recipe