How to make it

  • Preheat oven to 350C.
  • Grease an 8 inch round cake pan, or line with baking paper.
  • Cook carrots in boiling water until just soft, then drain.
  • Simmer apricots with orange juice for 5-7 minutes until they begin to plump up and soften.
  • Remove 8 of the apricots from the pan and set aside to be chopped.
  • Simmer the remaining apricots for 5 more minutes until completely soft.
  • Add the cooked carrots to the pan with the apricots (but not the reserved apricots) and orange juice and puree with a hand blender.
  • Add the grated carrots and butter and puree again until smooth.
  • In a mixing bowl, combine the flours, polenta and baking powder.
  • Add to the puree, along with the walnuts, eggs, orange and lemon zest, honey and vanilla extract.
  • Mix and blend until smooth.
  • Add a few drops of water until the mixture drops off a spoon when lifted.
  • Chop and fold in the 8 reserved apricots.
  • Spoon into the prepared cake pan.
  • Sprinkle the top of the batter with the slivered almonds.
  • Bake for 35 minutes until the top is golden and a toothpick inserted comes out clean.
  • Let stand for a few minutes, then tip on to a wire rack to cool.

Reviews & Comments 1

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  • peetabear 6 years ago
    i admit it does sound strange...but I'm going to try it... will let you know when i do
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