Dried Apricot and Almond Cake
User Reviews
4.8
93 reviews
Excellent
Dried Apricot and Almond Cake
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This Dried Apricot Almond Cake is bursting with flavour. The gluten-free cake is covered in an orange drizzle, nuts and candied seeds.
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Ingredients
For the dried apricot cake
- 1 cup (150g) Crazy Jack dried apricots
- ½ cup (100ml) orange juice
- ¾ cup (175ml) water
- ⅔ cup (150g) unsalted butter at room temperature, plus extra for greasing
- ⅔ cup (125g) caster sugar
- 4 eggs
- 2 cups (180g) Crazy Jack ground almonds
- ½ cup (100g) polenta or fine cornmeal (not quick-cook polenta)
- 1 ½ teaspoons baking powder
- 1 teaspoon almond extract
- ½ teaspoon salt
For the orange almond drizzle
- 6 tablespoons powdered icing sugar confectioner's sugar
- 3 teaspoons orange juice
- 1 teaspoon almond extract
For the maple candied seeds
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 4 tablespoons Mixed Seeds I used Crazy Jack linseeds, pumpkin seeds, sunflower seeds and sesame seeds.
- ¼ teaspoon sea salt
To serve
- 1 tablespoon chopped Crazy Jack whole almonds
- 4 Crazy Jack dried apricots chopped
- 2 teaspoons orange zest
Instructions
- Preheat the oven to 180°C/160°C fan/350°F. Lightly grease a 23cm/9inch loose-bottomed or springform cake pan and line the base with baking parchment.
- Chop the dried apricots finely, then add them, along with the orange juice and water, to a small pan and bring to the boil. Reduce the heat and simmer for 10 minutes, stirring occasionally. Allow the mixture to cool.
- Add the butter and sugar to a large mixing bowl and beat with an electric mixer until thick and smooth. Add the remaining cake ingredients and beat well, then fold in the cooled apricot mixture (including any juices from the pan).
- Pour the mixture into the prepared pan and spread out evenly. Bake for 35-45 minutes until the surface is browned and the cake pulls away slightly from the sides of the tin. Allow the cake to cool completely in the pan before carefully turning out.
For the maple candied seeds
- Prepare a baking sheet lined with baking parchment next to the stove. Heat the maple syrup and brown sugar in a frying pan. When it’s melted, stir in the seeds and salt and cook for a minute until bubbling. Pour the mixture (carefully, it’s hot!) onto the baking parchment, spread out with a wooden spoon or spatula and cool.
For the orange almond drizzle
- Stir the powdered sugar, juice and almond extract together until smooth. Drizzle over the completely cooled cake.
To decorate
- Spoon the candied seeds into small scoops and decorate the top of the cake with them, then sprinkle with orange zest, chopped almonds and chopped dried apricots.
Nutrition Information
Show Details
Calories
330kcal
(17%)
Carbohydrates
43g
(14%)
Protein
5g
(10%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
98mg
(33%)
Sodium
310mg
(13%)
Potassium
337mg
(10%)
Fiber
2g
(8%)
Sugar
32g
(64%)
Vitamin A
1106IU
(22%)
Vitamin C
8mg
(9%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 310mg | 13% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 32g | 64% |
| Vitamin A | 1106IU | 22% |
| Vitamin C | 8mg | 9% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
93 reviews
Excellent
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