Walnut Apricot Cake in Honey Syrup
Indulge in the elegant fusion of flavors with this Walnut Apricot Cake in Honey Syrup, a dessert that’s as satisfying as it is irresistible. Moist and tender, this homemade cake is studded with nutty chopped walnuts and sweet dried apricots, creating a delightful texture with every bite. The magic happens when the cake is soaked in a luscious honey syrup infused with a hint of lemon and warming cinnamon, giving it a rich, melt-in-your-mouth finish. Perfectly balanced and easy to prepare, this treat is an ideal choice for celebrations, afternoon tea, or a cozy dessert night. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent touch. Whether you're looking for a unique cake recipe or a way to savor honey and dried fruit, this dish is a must-try for any baking enthusiast!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 120 grams Unsalted butter
- 150 grams Granulated sugar
- 3 large Eggs
- 1 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 100 grams Walnuts, chopped
- 100 grams Dried apricots, chopped
- 150 grams Honey
- 150 milliliters Water
- 1 tablespoon Lemon juice
- 0.5 teaspoons Ground cinnamon
Instructions
Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using an electric mixer, until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Fold in the chopped walnuts and dried apricots gently with a spatula, ensuring they are evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack.
While the cake cools, prepare the honey syrup. In a small saucepan, combine the honey, water, lemon juice, and ground cinnamon. Bring to a gentle boil, then reduce the heat to low and let it simmer for 5 minutes.
Using a skewer or fork, poke small holes all over the surface of the cooled cake.
Pour the warm honey syrup evenly over the cake, allowing it to soak in completely. Let the cake rest for 20-30 minutes to absorb the syrup fully.
Slice and serve the Walnut Apricot Cake in Honey Syrup. Enjoy with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition Facts
Calories |
3858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 2378 mg | 103% | |
| Total Carbohydrate | 516.3 g | 188% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 337.1 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 429 mg | 33% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2052 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
