This week, local, Okanagan apricots were abundant at the market. Unable to resist the lure of their soft golden skin, I snatched a bunch up. I debated what to do with them. Pies and tarts, although a seasonal choice, seemed just too predictable. That’s when I remembered how nicely apricots pair with ginger… At first glance gingerbread and apricots may seem like an odd combination. Gingerbread’s warm flavours are usually associated with fall and winter, while apricot’s are a summer fruit. However, here they come together, creating a moist, spicy cake with a slight fruity tang. Not really summer, nor winter, just delicious.
Gingerbread Cake with Apricots
2 cups Whole Wheat Pastry Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 tsp Ground Ginger
1 tsp Cinnamon
1/8 tsp Ground Cloves
1/3 cup Canola Oil
1/2 cup Brown Sugar
1/2 cup Molasses
1/2 cup Dairy-Free Yogurt
1 cup Pureed Apricots (about 3 or 4)
2 or 3 Apricots, thinly sliced (about 1/8 inch thick)
Preheat oven to 350°F and prepare one 8-inch square baking pan.
Stir together the flour, baking powder, baking soda, salt, and spices. Set aside.
Beat the oil, sugar, molasses, yogurt, and pureed apricots until thoroughly combined. Add the flour mixture and beat until smooth.
Spoon the batter into the baking pan and smooth surface. Arrange apricot slices on top, pressing in slightly (if your apricots are sliced too thick, the cake may be gummy under the slices after baking).
Bake for 40 – 45 minutes, until an inserted toothpick comes out clean.
Allow to cool in pan for 10 minutes before transferring to wire rack.
Can be served warm or cold. Dust with icing sugar before serving, for a pretty presentation.