Honeyed Apricot, Emmer & Kefir Cake


400gm Craggs & Co Emmer Flour                                   
250gm Soft Light Brown Sugar                                     
330gm Plain Kefir                
100gm Rapeseed Oil                                     
2 eggs                                  
Zest of 1 Lemon                                    
5gm tsp Vanilla Extract                                    
5gm Ground Cinnamon                                   
5gm Baking Powder                                   
1/4 tsp Sea Salt                                   
300gm Fresh Apricot                
2 tbsp Honey                
Juice of 1 Orange                                     
250gm Icing Sugar                                    
50gm Kefir or Double Cream                                                                   



  1. Pre-heat the oven to 170C-325F-Gas Mark 3                                         
  2. Into a large bowl place the kefir, oil, eggs, vanilla extract, lemon zest and sugar, whisk together until fully blended and smooth.                                                                  
  3. Into the second bowl place the salt, cinnamon and sift in the emmer flour with the baking powder.                  
  4. Gradually add the flour to the liquid mixture, stirring gently with your whisk until all the flour is incorporated and well blended together to form a batter.  Allow the batter to rest for 5 minutes.                                                                 
  5. Pour the cake batter into a 2lb loaf tin which has been lightly oiled and lined with baking paper.  Even out with a spatula if necessary.                                              
  6. Place the tin in the oven and bake for 1 hour and 15 minutes, checking every 45 minutes.  If the cake is colouring too much, place a layer of tin foil loosely on top of the tin.                                             
  7. The cake is baked when it's firm and slightly springy to the touch, use a skewer placed into the centre of the cake to test for readiness.  The skewer should come out clean without any raw batter showing. If the cake needs a little longer, allow another 15 minutes baking time and repeat the skewer test.                      
  8. Once fully baked, turn the cake upside down onto a cooling rack, leaving the tin in place for 20 minutes.  Meanwhile place the apricots into boiling water for 30 seconds and then drain.
  9. Place the honey and orange juice into a saucepan and warm through until blended.
  10. Remove the skins from the apricots, cut in half and remove the stones.  Gently place the apricots into the warm orange syrup.
  11. In a clean mixing bowl, place the kefir (or cream) and gradually add the icing sugar to create a thick creamy frosting.  Cover the bowl with a damp cloth.
  12. Remove the tin from the cake, followed by the baking paper.  Turn the cake upright, take half of the honey and orange juice and drizzle over the cake.  Allow the cake to fully cool.                                            
  13. Once the cake is cooled, top the cake with the frosting, allow the icing to set.  Top the cake with the apricots and drizzle the remaining honey syrup over the cake.                                                                
  14. Place the cake onto a serving plate and get the kettle on!                        


Thank you

Thank you to Emma Carlton who kindly created this delicious recipe.  Emma is an international, award winning pastry chef residing in the North East of England. Instagram @sweetinspirationspatisserie


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