Dried Apricot and Almond Cake
User Reviews
4.8
Dried Apricot and Almond Cake
Description
The Dried Apricot and Almond Cake blends dried apricots softened gently in orange juice and water with a combination of ground almonds and polenta, adding a unique texture and rich almond flavor. The batter is made creamy by butter and caster sugar, and is leavened with baking powder for a tender crumb. Almond extract intensifies the nutty notes throughout the cake.
Baked until golden and just pulling away from the pan, the cake has a moist yet slightly coarse texture thanks to the polenta. A topping of maple candied seeds offers a crunchy, sweet contrast, combining maple syrup, brown sugar, salt, and mixed seeds toasted to a caramelized finish. The orange almond drizzle adds a citrus sweetness and glossy coat.
Serving the cake with chopped whole almonds, additional dried apricots, and orange zest enhances the cake’s textures and flavor. This cake provides a thoughtful balance of soft fruit, nutty richness, and lightly crunchy seeds, suitable for teatime or dessert.
Ingredients
For the dried apricot cake
- 1 cup dried apricots Crazy Jack brand, 150g
- ½ cup orange juice 100ml
- ¾ cup water
- ⅔ cup butter at room temperature, plus extra for greasing, unsalted
- ⅔ cup caster sugar 125g
- 4 egg
- 2 cups ground almonds Crazy Jack brand, 180g
- ½ cup polenta not quick-cook polenta, or fine cornmeal, 100g
- 1 ½ teaspoons baking powder
- 1 teaspoon almond extract
- ½ teaspoon salt
For the orange almond drizzle
- 6 tablespoons powdered sugar confectioner's sugar, icing 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 salt sea salt
To serve
- 1 tablespoon whole almonds chopped, Crazy Jack brand
- 4 dried apricots chopped, Crazy Jack brand
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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