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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:
time: 30 minutes active 1 hr baking
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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.
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