Apricot Spice Cake

ingredients
750g of dried apricots
80g pistachio nuts
80g whole almonds
225g unsalted butter
1 tablespoon honey
225g caster sugar
160g flour
1 teaspoon ground white pepper
2 teaspoons sweet 'quatre epices', (a mixture of cinnamon, cloves, nutmeg
can be substituted)
1 teaspoon baking soda, sifted,
180g egg whites
Sugar syrup
500ml water to 300g sugar


method
Soak apricots overnight in a mild sugar syrup.

For sugar syrup: Combine water and sugar in medium saucepan, cook, stirring,
over low heat to dissolve the sugar. Bring to a boil; reduce heat, simmer,
uncovered, for 5 minutes. Cool and strain before using to soak apricots.

For cake batter: Roast nuts in oven 180�C or 160�C fan-forced for 5 minutes.

Cool completely & grind to a coarse meal in food processor. Melt butter over
a medium heat, gently bringing it to "beurre noisette" i.e. brown butter
just as it begins to smoke.

Have a large bowl ready containing the honey; strain the butter into this
(holding back the burnt milk solids). Combine all the dry ingredients with
the ground nuts in a separate bowl & pour over the hot butter/honey mix
stirring as you go. Whisk the whites to very soft peaks & carefully fold
into batter.

To assemble, spray a 10" (25cm) cake tin with non-stick spray, line the base
with silicone paper. Cover with a double layer of strained apricots & pour
over cake batter. Bake at 180�C or 160�C fan-forced for approximately 50
minutes or until cake springs back when lightly touched in the centre. Allow
to cool for 10 mins before inverting onto a plate.

Can be served warm in winter as a pudding






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