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the goods

you will need:

1 cup dried apricots

1 cup orange juice

1/2 cup honey

zest 1 orange

1 tspn cardamom

1/2 tspn cinnamon

1 tspn freshly grated ginger

pinch nutmeg

1 cup sugar

1 cup almond meal

1 cup semolina

1/2 cup all purpose flour

1 cup olive oil

1 tblspn baking powder

6 eggs

2 tblspns triple sec

topping:

1/4 cup honey

2 tblspns butter

12-16 dried apricots

1 slice glace orange

1/4 cup slivered almonds

1 tblspn triple sec


you will need:

  • mixing bowls
  • 9 inch spring form baking pan
  • blender / food processor / immersion blender
  • baking parchment

time: 30 minutes active

1 hr baking


 

 

 

 

Maude, the spiced apricot, almond and orange cake

This gorgeous, sophisticated cake is in honor of Bea Arthur, who passed away this morning.

Today was one of those lovely, sunny Los Angeles spring days and I had the entire afternoon before me. I was on-line and saw a message from a friend that Bea Arthur had died.

Yesterday, I read about a delicious orange, cardamom and saffron cake and I had been hoping to have a go at baking it, but I didn't have any saffron and then one thing led to another and I made this cake instead.

It is bitter, it is sweet and it is softer on the inside than you might expect it to be. Kind of like any character Bea Arthur played.

Heat  the orange juice in the microwave for 1 minute. Add the apricots, honey, zest, cardamom, cinnamon, nutmeg and ginger.

Pre heat  the oven to 375f

Grease and line a 9 inch spring form pan

Place all the 'dry' ingredients (almond meal, semolina, flour, baking powder and sugar) in a bowl and stir to mix

Add the oil to the apricot / orange bowl and blend with an immersion blender / blender / food processor. Add the eggs and blend again.

Combine the wet and dry ingredients and blend again. Add the triple sec and blend for another second.

Pour into the cake pan and bake for 15 mins at 375f then lower the temperature to 350f and bake another 30 mins or until cake is browned and feels firm to the touch.

topping:

Mix all ingredients in a small saucepan and bring to a simmer. Simmer for a couple of minutes until syrup thickens slightly

Pour syrup over cake and arrange apricots so that they are in a circle around the perimeter of the cake, place the orange slice in the center of the cake. Add more honey if you want a little more dramatic drizzle. I returned the cake warm oven to gather its wits (the oven was off)

Serve with yoghurt and honey or whipped cream. Serve warm if desired.