Cake with Dried Apricots and Oranges
Baking and Desserts • World
Description
Recipe taken from the book 'River Cottage. Food for Little Ones' by John Smith.
Ingredients
- Dried Apricots 5 oz
- Pitted Dates 5 oz
- Oranges 2 pieces
- All-purpose flour 5 oz
- Whole Wheat Flour 5 oz
- Baking Powder 2 teaspoons
- Cinnamon ½ teaspoon
- Ground Cloves a pinch
- Nutmeg a pinch
- Almond Flour 0 oz
- Raisins 15 oz
Step-by-Step Guide
Step 1
Preheat the oven to 340°F. Line a rectangular loaf pan with parchment paper, approximately 1 liter in volume.
Step 2
Chop the dried apricots and dates coarsely and place them in a small saucepan, adding the zest of one orange.
Step 3
Juice the oranges into a measuring cup and add water to make a total of 350 ml of liquid. Add this to the dried fruits, bring to a boil, remove from heat, and set aside.
Step 4
Mix both types of flour, baking powder, spices, almond flour, and raisins. Add the dried apricots and dates along with the liquid and mix thoroughly.
Step 5
Pour the batter into the prepared pan and smooth the surface. Bake for 45 minutes (to check for doneness, insert a skewer into the center—it should come out clean).
Step 6
Leave the cake in the pan for 5–10 minutes, then transfer it to a wire rack to cool. The cake will last a few days in an airtight container.
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