Apricot, red currant & butternut cake
I absolutely love cooked apricots, whether in a cake, jam, compote, tart or savoury dish. I find that they offer the perfect balance of flavour, and the vibrant colour is always a treat. This cake has a firm texture and is not very crumbly, so makes for an ideal dessert to take along on a picnic. Use frozen red currants if you can’t find fresh.
Apricot, red currant and butternut squash cake
Makes one 20cm cake
3 medium eggs
150ml (1/2 cup plus 2 tablespoons) macadamia nut or extra virgin olive oil
140g (1 cup) palm sugar or dark muscovado sugar
1 vanilla pod, cut into smaller pieces (or just the seeds if you are not using a high-speed blender)
130g (1 cup) wholemeal spelt or buckwheat flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of sea salt
165g (1 1/2 cups) grated peeled butternut squash
150g red currants, stripped from the stalks
8 small apricots, halved and stone removed
Toasted macadamias, optional
- Pre-heat the oven to 180°C/360°F, and grease a 20cm spring form.
- In a blender, whisk together the eggs, oil, sugar and vanilla pod pieces (or vanilla seeds, if not using a strong blender).
- Mix together the flour, baking soda, baking powder and salt. Make a well in the centre and add the egg mix. Stir until just combined.
- Stir in the butternut and half the red currants, then scrape into prepared tin.
- Place the apricot halves, cut sides down, onto the cake batter and scatter the rest of the currants on top. Use the back of a large spoon to gently press the fruit into the batter.
- Bake for about 60 minutes or until a toothpick inserted in the centre of the cake comes out clean or with a few dry crumbs. It may need a little longer, depending on your oven.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool.
- Serve with whipped cream and toasted macadamia nuts.