Heavenly Honey and Apricot Almond Cake

"This dense, honey sweetened cake is a real treat. Plate it with a wedge of ripe apricot drizzled with a bit of honey and then nestle a whole almond in the apricot pit hollow. Serve with a cup of chai for a delightful and unforgetable sensory experience. It's manna. Truly."
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Ready In:
1hr 25mins




  • Preheat oven to 350 degrees F.
  • Spray a 10 inch springform pan with non stick cooking spray or lightly coat with vegetable oil.
  • Make fruit layer for the cake by mixing together the first 4 ingredients.
  • Then sprinkle the flour over the fruit and stir a few times to blend.
  • In a large bowl, mix honey, oil, arrowroot slurry and vanilla.
  • In a small bowl, combine the flours, ground almond, baking soda, baking powder and salt.
  • Sift flour mixture into the honey mixture and stir to blend.
  • Pour slightly less than half of the batter into the prepared pan and spread it evenly.
  • Spoon the fruit mixture evenly over the batter and then cover with the remaining batter.
  • Bake for 30 minutes.
  • Cover the pan with tin foil and bake another 35-40 minutes, or until a toothpick inserted in the center of the cake comes out cleanly.
  • Cook cake in the pan on a wire rack for 10 minutes before removing the sides.
  • Cool cake completely before slicing.

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I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them. I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
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