Apricot and walnut cake on a lazy afternoon

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Phew! It has been a hell of a week. I’ve been super busy and tired- barely had time to bake (you can see this through the endless amount of latergrams on my instagram).

In fact, I think I’m developing a little cold (finger’s crossed it goes away soon) right before the end of school holidays. Yep- my life is a huge mess.

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In fact I was so so tired today. I woke up at 4 in the morning and stayed up for 5 hours or so before I went back to sleep for another 4 hours. I NEVER do that. I MEAN NEVER!

So you know when you take a tiny nap and then you wake up and the whole day is just a blur? You don’t even know what you’re doing with your life anymore? Meh- me too…

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So in order to get my mind off how horrible I felt, I made this cake. A super simple stir-everything-in-one-bowl kinda thing. Fold in whatever you feel like kinda cake.

This time I used soaked apricot pieces and crushed walnuts. Two best friends, I like to call them.

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It was super quick, super easy and super customizable. The best.

Oh, you don’t like dried apricots? Well how about blueberry pieces or maybe chocolate chips floats your boat… go wild.

Whatever you decide to dunk in the cake- it will be moist and tender regardless.

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So here the recipe is. Enjoy! Now I’m off to squish in a little workout before dinner.

Apricot and walnut cake

Ingredients:

  • 1/3 cup coconut oil, melted
  • 1/2 cup raw sugar
  • 400ml almond milk (or any other plant-based milk)
  • 1 1/2 cup spelt flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 3/4 cup dried apricots
  • 1/2 cup walnuts, roughly chopped

Directions:

  1. Preheat the oven to 180C. Lightly grease a baking pan (I used a rectangular tart pan with a springform base).
  2. Place the apricots in a bowl and cover with boiling water. Set aside to soak for 30 minutes before chopping into quarters.
  3. Meanwhile, combine the coconut oil, sugar, almond milk and vanilla in a large bowl.
  4. Whisk in the flour, baking powder, baking soda and cinnamon until smooth and lump-free.
  5. Fold in the crushed walnuts and prepared apricots.
  6. Pour the batter into the pan, smoothing all the way out to the sides and bake for 30 minutes or until the center springs back to the touch.

11 Comments

  1. Sabrina November 15, 2014

    Could you suggest a suitable gluten free replacement for the spelt flour?

    Reply
    • Zainab November 16, 2014

      Any gluten free flour mix would work perfectly!

      Reply
  2. Ana Aguilar August 1, 2014

    Hi, Zainab!

    I found out your blog thanks to your Instagram and I liked it from the very first moment because of your photos. But now I now you are just 16 I’m totally amazed. Such a talent! Congrats for your beautiful art, because it’s art. I’d love to read how you take these beautiful pictures.

    Reply
    • Zainab August 1, 2014

      Hi Ana! Thanks so much for all the love, you’re simply too sweet :)

      I’ve actually been getting a lot of questions on that… Might have to do a post! xx

      Reply
      • Ana August 4, 2014

        I’m sure it would be a great post!

        Reply
  3. Tash July 18, 2014

    Hey Zainab! Your blog is among one of the most beautiful that I have ever seen! It’s so airy, perfect and light…with pictures and recipes like these it genuinely feels like a window into heaven.
    Apricot and walnut cake sounds so good right now! I was out for lunch yesterday and there was an option for it…instead I went for an apricot based main meal, and a walnut salad for side…that meant I could get something else for dessert in the name of a varied diet ;)
    Amazing, I need to try this soon! I am so glad that I have found your blog!

    Reply
    • Zainab July 18, 2014

      Thanks so much for all the lovin’, Tash! You’re way too sweet and kind… I’m glad that you love it :)

      Ooh that sounds amazing! Hope you enjoy it xx

      Reply
  4. erin July 15, 2014

    Stir everything in the one bowl cakes are THE BOMB.

    Reply
    • Zainab July 16, 2014

      You took the words right out of my mouth.

      Reply
  5. Mariam July 13, 2014

    I made this cake today hoping I would have something yummy to eat at iftar. But it was completely raw when I cut into it even though, I had it in the oven for more than the required time. Smelled delicious.

    Reply
    • Zainab July 13, 2014

      Oh no! Always keep in mind tha different cake tins cook content at different rates. Since I used a thin tart tin it only took me 30min but that could depend on anything really. All I can say is go with you instinct!!! If it doesn’t feel cooked than in probably isn’t :)

      Reply

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