Are you starting to see a trend? Another cake with fruits! I’m a bit obsessed. The beauty with apricots is that they aren’t as soft as peaches or plums so they hold up wonderfully in a cake. Plus they are so much easier to clean, the pits fall out on their own when you cut the fruit in half! Dried apricots tend to be overly sweet but by buying them fresh you get that perfect balance of sweetness and tartness. Combined with the honey and ginger, this cake is fragrant and light. My favorite way to eat it: still warm with a nice big scoop of vanilla ice cream!
INGREDIENTS
For the apricots:
- 1/4 cup of honey
- 3 tbsp of brown sugar
- 1/2 tsp of grated ginger
- 1 tsp of lemon juice
- 10 small apricots, sliced in half and pitted
For the cake:
- 1 1/4 cup of flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 tsp of grated ginger
- 3 eggs, seperated
- 1/2 cup sugar
- 1/4 cup honey
- 1/2 cup of unsalted butter, at room temperature
- 1 tsp of vanilla extract
- 1/2 cup of milk
- Optional addition: chopped pistachios for presentation
MAKING IT
Preheat the oven at 350° and grease a 9″ pan with butter.
For the apricots:
Over low heat, mix honey, brown sugar, ginger and lemon juice. Once sugar has dissolved pour warm liquid into pan. Take your apricots and place them (flat side down) in your greased pan.
For the cake:
Beat egg whites and honey together in a bowl until stiff peaks form (like meringue). Set aside. In a seperate bowl, beat sugar, ginger, egg yolks, butter and vanilla together until fluffy. At low speed, add the flour, baking soda and salt alternately with the milk. Using a spatula, gently fold in the meringue. Pour batter on top of apricots and cook in the oven for 50 minutes. Let cool before demolding.
Cheers xxx
