For me, Summer stone fruits are officially in season when there are multitudes of apricots sitting in the kitchen, stockpiled my mum to make the year’s apricot jam. I decided to do something a little bit different and less sugar filled and make a (healthier) lightly spiced pumpkin and apricot cake instead.
Spiced Pumpkin and Apricot Cake
Prep time
Cook time
Total time
Author: Gabrielle O'Dea
Recipe type: Dessert
Serves: 8
Ingredients
- 320g pumpkin (peeled weight) peeled and chopped
- ¾ cup raw almonds
- ¾ cup wholemeal spelt flour
- ½ tsp cinnamon
- ½ tsp ground dried ginger
- 1.5 tsp baking powder
- ¼ cup olive oil
- ½ cup rapadura sugar
- 2 eggs
- 1 tsp vanilla
- 4-5 ripe apricots
Instructions
- Preheat oven to 180C. Line a cake pan with baking paper (I used a 20cm round tin for this recipe) and oil spray.
- Take your pumpkin and steam or microwave it until tender. Allow to cool.
- Place almond in the bowl of a food processor or blender and blend until you have an almond meal- nothing too chunky. Alternatively you can use ¾ cups of store bought almond meal instead.
- Place the almond meal in a large bowl and stir in the flour, cinnamon, ginger and baking powder. Set aside.
- In another bowl, mash the pumpkin until smooth. Add in the oil, eggs, vanilla and sugar and mix well until combined.
- Add the pumpkin mix to the flour mix and stir until smooth.
- Pour batter into you prepared cake tin and smooth over. De-stone the apricots and slice thinly. Arrange the apricot slices on top of cake as desired until cake is covered but you can still see some batter underneath.
- Bake in an oven for 30-45 minutes (depending on oven) or until the middle is set and a skewer inserted into the middle comes out clean.
- Allow to cool in tin or eat warm.
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