Spice Apricot Cake

Name: Spice Apricot Cake
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 14
Ingredients: 225 g Honey; 60 g demerara sugar; 200 g lactose-free whipped cream; 1 1/2 TSP. ground ginger; 1 1/2 TSP. ground cilantro; 1 1/2 TSP. Cinnamon; 100 g dried apricots; 100 g Walnut kernels; 100 g Pumpkin seeds; 180 g Flour; 1/2 TEASPOON coarse sea salt; 3 TABLESPOONS Baking soda; 1 TABLESPOON Cocoa; 1 egg (size M); 40 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 14

225 g Honey
60 g demerara sugar
200 g lactose-free whipped cream
1 1/2 TSP. ground ginger
1 1/2 TSP. ground cilantro
1 1/2 TSP. Cinnamon
100 g dried apricots
100 g Walnut kernels
100 g Pumpkin seeds
180 g Flour
1/2 TEASPOON coarse sea salt
3 TABLESPOONS Baking soda
1 TABLESPOON Cocoa
1 egg (size M)
40 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
bring honey, sugar, cream and spices to the boil in a pot, remove from heat, place in a bowl and allow to cool for at least 30 minutes
2
Coarsely chop the apricots and walnuts. Pumpkin seeds up to 2 tablespoons, flour, sea salt, sodium bicarbonate, cocoa, egg, apricots and walnuts in a mixing bowl mix. Add honey mixture, knead with the dough hooks of the hand mixer to a smooth dough
3
Grease a box form (25 cm long; approx. 1.5 litres capacity) and sprinkle with almond flakes. Pour in the dough and bake in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 60-70 minutes
4
Take out the cake, let it cool in the mould for about 15 minutes, turn out on a cake rack, let it cool down for at least 2 hours. Dust with icing sugar. Sprinkle the rest of the pumpkin seeds on top
5
Preparation time approx. 1 hour 20 minutes. waiting time approx. 2 3/4 hours