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Honey and apricot Cake

A wild honey cake with Orange Blossom Whipped Cream Cake topped with roasted apricots
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Author Aroshaliny Godfrey

Ingredients

Honey Cake

  • All purpose flour - 120gm
  • Butter - 100gm
  • Dark brown sugar - 100gm
  • Eggs - 2
  • Wild honey - 100gm
  • Baking powder - 1 teaspoon

Orange Blossom Whipped Cream

  • Cream - 200gm
  • Icing sugar - 3 teaspoons
  • Orange blossom water - 1 teaspoon

Roasted Apricots

  • Apricots - 3-5
  • Butter - 25gm
  • Dark brown sugar - 25gm

Garnish

  • Pistachio - 25gm
  • Honey - 1 tablespoon

Instructions

Honey Cake

  1. Preheat the oven, grease and line the cake tin with parchment paper.
  2. In a large bowl, cream the butter and sugar until light and fluffy
  3. Add and beat one egg at a time.
  4. Add the wild honey into the mixture.
  5. Sift in the flour and baking powder into the wet ingredients.
  6. Pour the batter into the cake tin and bake for about 40 minutes.
  7. Check the cake with a wooden skewer to see if completely baked.
  8. Once baked, let it cool on a cooling rack.

Orange Blossom Whipped Cream

  1. In a large bowl, add the cream and whip until soft peaks are formed.
  2. Add the icing sugar and whip until the stiff peaks are formed.
  3. Add the orange blossom water and whip for a couple of seconds.
  4. Chill until the cream is needed.

Roasted Apricots

  1. Cut the apricots in halves and remove the seed.
  2. In a pan, add the butter and dark brown sugar. Once the sugar and butter starts melting, add the apricots.
  3. Cook the apricots for 5 minutes so its lightly caramalized but not cooked too soft.
  4. Let it come to room temperature before placing them on the cream.
  5. Roast the pistachio and chop them up into small pieces.

Assembling the Cake

  1. Place the cake on a cake stand or cake board, cover the top of the cake with the orange blossom whipped cream.
  2. Place the roasted apricots on top of the whipped cream.
  3. Sprinkle the roasted pistachios on top and drizzle with honey over the cake.
  4. Enjoy!

Recipe Notes

* Chill the blender's whisk and the bowl in the refrigerator before you whip, this will give you better results (specially in India using the cream available here)