Ingredients

Method

For the base:
• 55 g butter, melted
• 1 t honey
• 250 g dried Turkish apricots
For the apricot purée:
• 250 g Woolworths soft-eating dried Turkish apricots
• ½ t vanilla paste (or ½ vanilla pod, seeded)
For the cake batter:
• 85 g salted butter, at room temperature
• 1 t vanilla extract
• 135 g apricot pureé (see above)
• 2 large free-range eggs
• 135 g cake flour
• 55 g Woolworths almond flour or tiger nut flour
• 1 t baking powder
• ½ cup milk, at room temperature
• plain double-cream yoghurt, for serving

Method

Ingredients

1. Grease and line a 21 cm springform round cake tin. Pour the melted butter into the tin and drizzle over the honey. Place the dried apricots on top of the honey. Chill.

2. To make the apricot purée, place the apricots and vanilla in a saucepan and cover with water. Bring to the boil, then reduce to a simmer and cook until the apricots are soft. Remove from the heat and strain. Blend the apricots until smooth, adding a splash of water if necessary. Set aside to cool.

3. Preheat the oven to 180°C. To make the cake batter, place the butter and vanilla in a large mixing bowl and cream using a hand-beater light and creamy. Add the apricot purée and beat for 2 minutes. Add 1 egg at a time, beating well after each addition.

4. Sift together the dry ingredients. Fold in the dry ingredients alternately with the milk, taking care not to overwork the mixture. Spoon the batter into the cake tin and bake for 35-40 minutes or until a skewer comes out clean. Serve warm with the yoghurt.

Find more cake recipes here. 

Photograph: Myburgh Du Plessis
Production: Hannah Lewry
Recipe: Hannah Lewry and Claire-Ellen Van Rooyen
Assistant: Claire-Ellen Van Rooyen