This recipe was the inevitable sequel to our kilograms of poached apricots. We hate waste, and our favourite type of cooking always begins by opening the fridge and surveying what there is to use up. Needless to say, this not only used up the poached apricots but recycled them so successfully into a new recipe it only lasted half a day!
Apricot-Cardamom Loaf Cake
To serve: creme fraiche, pistachio slivers
Preheat the oven to 170C and grease a loaf tin (23x13x7cm)
Use the tip of a knife to slice open the cardamom pods, flick out the dark brown seeds and then grind in a pestle and mortar with 1tbsp of sugar, to create a very potent sugar.
Tip the cardamom sugar into a mixing bowl, stir in the rest of the sugars and the butter. Mix into a dark, glossy paste ad then beat in the eggs. Sift in the flour and then stir until fully combined. Gently fold in the cardamom-scented apricots and then tip the mixture into the loaf tin.
Bake for 1-1.25 hours, until a skewer which is stuck through the cake comes out clean (without a wet paste stuck to it). Let the cake cool in the tin, before tipping it out and serving it with creme fraiche, pistachio slivers, possibly rose and a strong tea or coffee.