Fresh Apricot Oat Cake

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.

Fresh Apricot Oat Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: One cake

Serving Size: 12 generous chunks

Fat per serving: Low

Sugar per serving: Low

To print the recipe, click on the icon opposite the menu title.
Nutritional Values are listed below the recipe.

Ingredients

  • 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

Instructions

    Prep
  • Preheat oven to 180°C.
  • Lightly butter a bundt cake pan.
    Method- First
  • 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.
    Method - Next
  • 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.
    Bake
  • Spoon the mix gently into the bundt tin and bake for 35 mins.
    Serve
  • Serve with a generous drizzle of the remaining pureed apricots.

Notes

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