Using olive oil keeps this cake really moist, while spelt flour makes the crumb soft and tender. Add the cream cheese frosting at the last minute
Prep:15 mins
Cuts into 8-10 slices
200g dried apricot, roughly chopped225g spelt flour2 tsp baking powder2 tsp ground cinnamon, plus a little extra for sprinkling200g light brown muscovado sugar3 large eggs100ml good-quality olive oil100ml full-fat natural yogurt2 tsp vanilla extract
STEP 1Put the apricots in a bowl, cover with boiling water and set aside for 30 mins. Meanwhile, heat oven to 180C/160C fan/ gas 4, grease a deep 20cm round loose-bottomed cake tin and line with baking parchment.STEP 2In a large bowl, mix the flour, baking powder, cinnamon, sugar and ½ tsp salt. In a jug, mix the eggs, olive oil, yogurt and vanilla. Pour the wet ingredients into the dry and mix briefly with an electric hand whisk to remove any lumps. Drain the apricots and stir into the cake mix, then pour into your cake tin and bake in the centre of the oven for 1 hr or until a skewer comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.STEP 3To make the icing, mix all the ingredients together, using an electric hand whisk, until smooth. Spread generously over the top of the cake and dust with cinnamon before serving.
