Apricot Cake with Ginger Maple and Orange

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The website Food52 continues to be a source of inspiration for all things culinary. We found this recipe for Apricot Citrus Tea Cake by Dionne Christiansen from 2012 and decided to give it a Runamok spin. Ms. Christiansen tops the cake with maple syrup and sliced oranges. We loved the mix of orange, maple and apricot and gave it a further twist with Runamok’s Ginger Infused Maple and some extra butter in the sauce. This makes a small cake that is perfect to have around for breakfast or afternoon tea.

1 cup dried apricots

1 cup boiling water

1 teaspoon baking soda

7 tablespoons butter

3/4 cup brown sugar

2 eggs

1 cup flour

1 small, mandarin orange

3 tablespoons Runamok Ginger Infused Maple Syrup

1 tablespoon butter

Preheat oven to 350. 

In a small bowl, combine the apricots, water and baking soda. Let it sit until the fruit is very soft and then puree in a blender or food processor.

Cream the butter and sugar together in a bowl. Add the apricot puree and then the eggs one at a time. Fold in the flour. 

Grease a small (3 cup) bundt pan and pour in the batter. Bake in the oven for approximately 25 minutes or until a fork comes out clean. Remove from the oven and let cool. Invert the cake onto a plate.

Peel the orange, pull apart the segments and dice them. In a small pot, heat the Ginger Infused Maple and 1 tablespoon butter. When the mixture is warm and the butter is melted add the diced orange and stir to coat. Remove from the heat and pour over the cake. Serve warm or at room temperature.