Name: Apricot, cinnamon & olive oil cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: Cuts into 8-10 slices
Cuisine: British
Ingredients: 200g dried apricot roughly chopped; 225g spelt flour; 2 tsp baking powder; 2 tsp ground cinnamon plus a little extra for sprinkling; 200g light brown muscovado sugar; 3 large eggs; 100ml good-quality olive oil; 100ml full-fat natural yogurt; 2 tsp vanilla extract; 140g full-fat cream cheese; 85g butter softened; 250g golden icing sugar; 2 tsp vanilla extract

200g dried apricot
roughly chopped
225g spelt
flour
2 tsp baking powder
2 tsp ground cinnamon
plus a little extra for sprinkling
200g light brown muscovado sugar
3 large eggs
100ml good-quality olive oil
100ml full-fat natural yogurt
2 tsp vanilla extract

For the icing

140g full-fat cream cheese
85g butter
softened
250g golden icing sugar
2 tsp vanilla extract

Method

step 1
Put 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 2
In 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 3
To 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.