Carrot Cake with Apricots, Cardamom and Ginger - Morotskaka med aprikoser, kardemumma och ingefära

CARROT CAKE WITH APRICOTS, CARDAMOM

AND GINGER

Morotskaka med aprikoser, kardemumma och ingefära

1 cake

3½ oz butter

0.6 cup regular milk

3 eggs

1.1 cup sugar

1.8 cup flour

1 tablespoon vanilla sugar

2 teaspoons baking powder

1 teaspoon mortar-crushed

cardamom seeds

2 teaspoons freshly grated ginger

8 oz carrots, mixed or finely grated

3½ oz apricots, chopped

Icing:

0.8 cup powdered sugar

2 tablespoons peach liqueur

or water

6 chopped apricots

Preheat oven to 347F.

Grease and flour a baking pan with a hole in the middle, capacity approx 8 cups. Melt the butter in a saucepan and add milk. Beat eggs and sugar until fluffy and stir the milk-butter mixture into it. Mix flour, vanilla sugar, baking powder, crushed cardamom, ginger, carrots and apricots. Stir this into the batter.

Pour the batter in the pan and bake in the lower part of the oven for about 50 minutes. Leave the cake in the pan for 5 minutes before unmoulding on a sugared baking paper or a baking cloth. 

Mix powdered sugar and peach liqueur or water in a bowl until you have a smooth icing. Allow to cool and ice the cake. Sprinkle with chopped apricots.

Enjoy!

Bella