Apricot Cake with Pumpkin Seed Crumble

RECIPESPLUS
14Ingredients
105Minutes
500Calories

Ingredients
US|METRIC

  • 4 1/3 cups all purpose flour
  • 1 3/4 cups sugar
  • 7 tablespoons butter
  • 1 1/2 cups pumpkin seeds (finely ground)
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups carrots (peeled and grated)
  • 1 2/3 cups natural yogurt
  • 3/4 cup oil
  • 14 ounces apricots (drained and cut into cubes)
  • 4 ounces dark chocolate (coarsely chopped)

Directions

  1. Preheat the oven to 325°F. To make the crumble topping, knead together 2/3 cup of flour, 1/4 cup of sugar, the butter and ground pumpkin seeds.
  2. To make the batter, mix 3 2/3 cups of flour, 1 1/2 cups of sugar, the vanilla extract, baking soda, baking powder, cinnamon and salt. In another bowl, mix the carrots, yogurt and oil. Combine the flour and carrot mixtures with a hand mixer. Dust the apricot cubes with flour and stir the into the mixture. Pour the batter into a greased and floured 10 inch springform cake ring. Evenly distribute the pumpkin seed crumble on the top and bake for about 1 hour.
  3. Take the cake out of the oven and leave it to cool for 1 hour. Turn it out of the cake pan and leave it to cool for 2 hours. Melt the chocolate over a double boiler. Decorate the cake with the chocolate and let it dry before serving.
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NutritionView more

500Calories
Sodium15% DV370mg
Fat40% DV26g
Protein16% DV8g
Carbs21% DV62g
Fiber12% DV3g
Calories500Calories from Fat230
% DAILY VALUE
Total Fat26g40%
Saturated Fat7g35%
Trans Fat
Cholesterol15mg5%
Sodium370mg15%
Potassium310mg9%
Protein8g16%
Calories from Fat230
% DAILY VALUE
Total Carbohydrate62g21%
Dietary Fiber3g12%
Sugars30g60%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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