| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 599 |
| Fat | 26.4g |
| Saturates | 17.4g |
| Protein | 15.7g |
| Carbs | 78.8g |
| Sugars | 30.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease and sugar a 25cm bundt tin.
To make the syrup. place 400g of sugar, water, cinnamon stick, orange zest and cracked cardamom pods in a small saucepan and bring to a boil until thickened – approx. 10 minutes. Strain and set aside 180ml of the syrup. Add 1 tsp orange blossom to this syrup.
Pit and halve the apricots then add half of them to the remaining syrup and bring to the boil. Simmer until the apricots are soft. Add the remaining orange blossom water.
Transfer to a blender and blitz until smooth.
Combine the semolina, flour and baking powder in a bowl. Place the eggs and 250g of sugar in a large bowl and beat on a high speed until pale and fluffy – approx. 8 minutes. Slowly stream in the oil, almond milk and apricot purée. Add the semolina mixture. Fold in the coconut, apricots and almonds. Pour the batter into the prepared tin.
Bake until a toothpick inserted into the centre of the cake comes out clean – approx. 35 minutes. Remove the cake from the oven and immediately drizzle with the reserved syrup.
