Heavenly Honey and Apricot Almond Cake

Name: Heavenly Honey and Apricot Almond Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 10 serving(s)
Ingredients: 1 1/2 lbs ripe apricots, quartered and pitted (about 4 cups); 1 cup slivered almonds, blanched and rough chopped; 1/3 cup honey; 1 teaspoon vanilla; 2 tablespoons flour; 1 cup honey; 1/2 cup vegetable oil; 3 teaspoons arrowroot, in; 1 cup water; 1 teaspoon almond extract; 1/2 cup ground almonds; 1 cup flour; 1 cup whole wheat flour; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1/8 teaspoon salt

Submitted by rsarahl

"This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly."

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Ready In:: 1hr 25mins
Ingredients:: 16
Serves:: 10

ingredients

For the fruit layer
1 ¹⁄₂ lbs ripe apricots, quartered and pitted (about 4 cups)
1 cup slivered almonds, blanched and rough chopped
¹⁄₃ cup honey
1 teaspoon vanilla
2 tablespoons flour
For the cake
1 cup honey
¹⁄₂ cup vegetable oil
3 teaspoons arrowroot, in
1 cup water
1 teaspoon almond extract
¹⁄₂ cup ground almonds
1 cup flour
1 cup whole wheat flour
3 teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₈ teaspoon salt

directions

Preheat oven to 350 degrees F.
Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
Make fruit layer for the cake by mixing together the first 4 ingredients.
Then sprinkle the flour over the fruit and stir a few times to blend.
In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
Sift flour mixture into the honey mixture and stir to blend.
Pour slightly less than half of the batter into the prepared pan and spread it evenly.
Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
Bake for 30 minutes.
Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
Cool cake completely before slicing.

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RECIPE SUBMITTED BY

rsarahl

United States

I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.

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