So I made another cake because the apricots and dates have been sitting in the fridge for far too long. I bought them at the beginning of the lockdown, on one of my trips to Aldi and the international supermarket. I found this recipe online on Wednesday morning, I got up early because I could not sleep, work is not very nice at the moment, researching recipes was a soothing early morning activity.
The actual cake that I made differs slightly becasue I did not have apple juice or an orange. Instead I used orange juice and lemon zest. The cake itself, is OK, just OK. By 40 minutes it was quite cooked and very brown. It is a little dry in texture but then there are chunks of apriocot that provide little bursts of sweetness and moistness.
- 180g unsalted butter, melted & cooled
- 170g dried unsulphered apricots
- 8 fresh medjool dates, pitted & roughly chopped
- 100ml cloudy apple juice
- 3 tbsp water
- 60g light brown soft sugar
- zest of one orange
- 1 large free range egg
- 1 tsp vanilla extract
- 200g wholemeal spelt flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- pinch ground allspice
- scraping nutmeg
- pinch salt
- 50g walnut halves, roughly chopped
- 2 tbsp pumpkin seeds, plus extra for sprinkling
- 2 tbsp sunflower seeds
- 1 tbsp sesame seeds
- In a medium saucepan, combine the apricots, dates, juice and water. Bring to the boil then reduce to a simmer for 10 – 15 minutes, stirring occasionally, until you have a thick, almost pureed consistency. Set aside to cool.
- Preheat the oven to 180 degrees C/160 C fan. Butter two 500g loaf tins and line with baking parchment.
- Whisk the butter into the fruit puree, along with the sugar, orange zest, egg and vanilla extract. In a separate bowl, stir together the flour, baking powder, spices, salt, walnuts, pumpkin and sunflower seeds. Stir the wet mixture into the dry and stir until just combined.
- Scrape into the prepared tins and bake for 50 – 60 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
- Serve in thick slices, preferably spread with lots of salty butter. Will keep in an airtight container for several days.