Apricot and Spice Cake

Thank you VIVA for this delicious cake inspiration. The smells when this is baking is mouth watering. You could probably do this with any stone fruit you have.

I have baked it two ways, one with dairy and one without. I found using a dark coloured sugar made the sauce and cake a lot browner than the original recipe in the VIVA, but its just as delicious. I also had to grind the sugars the last time I made it as I actually burn the butter on my second attempt waiting for the sugar to dissolve completely. The third time I didn’t wait and it turned out perfect.

One of my brothers said its the best thing I have made so far, and believe me, he has tried a lot!

Enjoy! Hit me up with any questions if you have them.

	BASE
	100g butter OR 50g coconut oil & 50g coconut cream
	100g coconut sugar OR brown sugar OR rapdura OR maple sugar
	8 apricots halved, stones removed
	CAKE
	Ginger or Vanilla Mix
	80g butter softened OR 40g coconut oil and 40g coconut cream
	1/2 cup coconut nectar
	2 eggs
	1/4 tsp nutmeg
	If you use Vanilla Mix then you will also need 2tsp ginger and 1 tsp cinnamon
	1/2 cup yoghurt (coconut yoghurt if dairy free)
	1/2 cup water
	1/2 cup cream OR 1/2 cup coconut cream

1.	Preheat oven to 170 convection. Line 20cm square tin
2.	BASE - if your sugar is coarse I would advise grinding it a little to help it melt easier. Melt the butter (or oil cream blend) and sugar in a frying pan untill the sugar starts to disolve
3.	Add the apricots and turning once, cook untill just starting to soften
4.	Remove apricots and place into the botton of your tin
5.	Reserve the left over butter mix
6.	CAKE - beat the butter (or oil cream blend) together with the coconut nectar untill creamy
7.	Add the eggs mixing well
8.	Stir in the HGG cake mix, the spices, water and the yoghurt
9.	Pour on top of the apricots and smooth the top
10.	Bake for 40 min or untill a skewer comes out clean
11.	Warm the reserved butter mix in the pan then pour in the cream, stiring till it thickens up and becomes the caramel sauce
12.	Serve the cake warm with the sauce

Rating

Ingredients

Instructions

Julena Nola

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