Juicy Apricot, Cinnamon & Olive Oil Cake

• dried apricots↗200 g

  coarsely chopped

• spelt flour↗225 g

  flour

• baking powder↗2 tsp
• ground cinnamon↗2 tsp

  plus a little extra for sprinkling

• light muscovado brown sugar↗200 g
• large eggs↗3 pcs
• extra-virgin olive oil↗100 ml
• full-fat natural yogurt↗100 ml
• vanilla extract↗2 tsp
• full-fat cream cheese↗140 g
• soft butter85 g

  softened

• golden icing sugar↗250 g
• vanilla extract↗2 tsp

Step-by-step instructions

1. 1

   Place the dried apricots in a bowl, cover with boiling water and let them soak for 30 minutes. While they soften, preheat the oven to 180 °C (160 °C for convection/gas 4), grease a deep round 20 cm springform pan and line it with parchment paper.

2. 2

   In a large bowl combine spelt flour, baking powder, ground cinnamon, sugar and ½ tsp salt. In a jug whisk together the eggs, olive oil, yogurt and vanilla extract. Pour the liquid mixture into the dry ingredients and whisk quickly with an electric mixer to eliminate lumps. Drain the apricots, add them to the batter and fold gently. Pour the batter into the prepared pan and bake in the centre of the oven for 1 hour, or until a skewer inserted in the centre comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

3. 3

   For the frosting, beat the softened butter, cream cheese, icing sugar, vanilla extract and an additional vanilla extract with an electric whisk until smooth. Generously spread the frosting over the top of the cake, sprinkle with a little cinnamon and serve.