The name is Scheherazade. That’s Miss Scheherazade to you.You’re probably wondering why I suddenly decided to change my name and call myself after a Middle Eastern queen from an Arabian collection of folk tales. Well, the explanation is very simple: this apricot and saffron cake just makes me want to slip into my jeweled slippers and wear a purple gauze veil. Merely looking at this cake triggers this sudden urge to belly dance, drink tea on big, satin poufs and smoke a water pipe.
It is something I imagine Aladdin would eat on his flying carpet. Or maybe Ali Baba and his forty thieves…
Anyway, if you don’t believe me you should try it out for yourself. The apricot compote makes the cake incredibly moist and the musky saffron has such an aromatic flavour it will make your taste buds sing! Yet the saffron flavour isn’t overpowering at all, it simply adds that little Persian touch to an already delicious cake. Bake this for family and friends and they will definitely strew your path with rose petals in gratitude.
Apricot and saffron cake with coconut and cream cheese frosting
For the cake:
• 2 eggs
• 125ml sunflower oil
• 180g caster sugar
• 212g apricot compote
• 170g plain flour
• 1tsp baking powder
• ½ tsp bicarbonate of soda
• A pinch of ginger
• A pinch of saffron
• A pinch of salt
For the frosting:
• 110gr cream cheese (such as Philadelphia)
• 30gr icing sugar
• 30gr desiccated coconut
1. Preheat the oven to 170°C and line a 14x23cm baking tray with baking parchment.
2. Mix together the eggs, oil, sugar and apricot compote until well combined.
3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, spices and salt.
4. Add the dry ingredients to the apricot mixture and mix until it has formed a smooth and even batter.
5. Pour the batter into the prepared baking tray and bake for approximately 30 minutes. Set aside and allow to cool completely before frosting.
6. While the sponge is cooling, make the topping. Beat the ingredients for the frosting together until light and fluffy.
7. Spoon the topping on top of the cake and spread it out evenly. Sprinkle with some extra desiccated coconut.