APRICOT, CINNAMON & OLIVE OIL CAKE

Apricot, cinnamon & olive oil cake image

Using olive oil keeps this cake really moist, while spelt flour makes the crumb soft and tender. Add the cream cheese frosting at the last minute

Provided by Cassie Best

Categories Dessert

Time 1h45m

Yield Cuts into 8-10 slices

Number Of Ingredients 13

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Ingredients

200g dried apricot , roughly chopped
225g spelt flour
2 tsp baking powder
2 tsp ground cinnamon , plus a little extra for sprinkling
200g light brown muscovado sugar
3 large eggs
100ml good-quality olive oil
100ml full-fat natural yogurt
2 tsp vanilla extract
140g full-fat cream cheese
85g butter , softened
250g golden icing sugar
2 tsp vanilla extract

Steps:

Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.
In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.
To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.

Nutrition Facts : Calories 547 calories, Fat 26 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 54 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.9 milligram of sodium