Apricot Cake with Ginger Icing

Apricot Cake


Today I am sharing an Apricot Cake recipe. Apricots are a bit of an under-rated fruit, I think, but I love their subtle flavour and their bright colour! They are amazing as a cooked fruit too. Have you ever had an apricot pie? You've really missed out if not! The good thing about cooking the apricots is that it intensifies the flavour; you really don't need any added sugar most of the time.

This is a simple apricot cake with the addition of ginger icing to give it a subtle kick. It's not an overly sweet indulgent cake, so it's perfect for people who don't have a really sweet tooth. It could easily be left naked and un-iced if that's your preference. It makes a nice change from chocolate or lemon and a great alternative to my mango and coconut cake (Mango and Coconut Loafcake).

Make sure that you chop your fresh apricots up quite small, or you will get big soggy patches in your cake. You'll notice that it cooks at a low temperature. That is so the apricot cooks and softens in enough time for the cake to be ready. So don't be tempted to turn it up!

I am submitting this recipe as part of Mama's Gone Crafty's Sunday Crafternoon Link Up Party- pop along and see what else is there! (See button at the bottom of my post).






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