Fresh apricots, organic flour and oats, together with minimum butter and sugar make up a light apricot oat cake. Moist and vibrant, topped with a tart splash of those same fresh apricots, it serves as a treat for an afternoon with friends, or a dessert after a summer salad meal.
I baked this in a bundt cake mold, which gives an evenly distributed baking heat – an essential in my notoriously erratic oven.
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Nutritional Values are listed below the recipe.
- 1 kg fresh apricots washed and pitted
- ¾c (375 ml) oats
- 1c flour
- 1t baking powder
- 1t baking soda
- ¼t salt
- 2 eggs + 1 yolk
- ⅔c (160 ml) brown sugar
- ½c (125 ml) melted butter
- Preheat oven to 180°C.
- Lightly butter a bundt cake pan.
- Place the pitted apricots in a pan and cover with water. No need to peel them. Cook just until they are soft. Watch them carefully as this could be as brief as 4 minutes.
- Drain off the excess liquid (it makes a lovely breakfast wake-up drink!)
- Pass the apricots through a pasa-puree or a sieve.
- Measure out 1½ cups of the still-warm apricot puree.
- Add the butter, and leave it to melt in the apricots. Allow it to cool to ambient temperature.
- Using a hand blender or a vigourous right arm, beat together the brown sugar and the eggs plus the extra egg yolk.
- Beat in the apricot/butter mix, aerating as much as possible.
- Add all the dry ingredients and fold in lightly.
- Spoon the mix gently into the bundt tin and bake for 35 mins.
- Serve with a generous drizzle of the remaining pureed apricots.
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