Ingredients
- 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
- ¼ tsp Sea Salt
- 300gm Fresh Apricots
- 2 tbsp Honey
- Juice of 1 Orange
- 250gm Icing Sugar
- 50gm Kefir or Double Cream
- 2lb Loaf Tin, lightly oiled and lined with baking paper.
- 2 Large Mixing Bowls
- 1 Balloon Whisk or Electric Hand Mixer
- Large sieve
- Small saucepan
Method
Pre- heat the oven to 170C -325F -Gas Mark 3. Into a large bowl place the kefir, oil, eggs, vanilla extract, lemon zest and sugar, whisk together until fully blended and smooth. Into the second bowl, place the salt, cinnamon and sift in the emmer flour with the baking powder. 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. Pour the cake batter into the lined baking tin, even out if necessary with a spatula. Place the tin into the oven and bake for 1 hour and 15 minutes, checking after 45 minutes. If the cake is colouring too much, place a layer of tin foil loosely on top of the tin. Emmer takes time to bake, so be patient. 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. 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, then drain.
Place the honey and orange juice into the saucepan and warm through till blended. Remove the skins from the apricots, cut in half and remove the stones. Gently place the apricots into the warm orange syrup. 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. 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. 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. Place the cake onto a serving plate and get the kettle on.
Recipe from Emma Carlton – an international, award winning pastry chef residing in the North East of England.
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