Malted Apricot & White Chocolate Khorasan Cakes

Updated: Oct 28, 2021

These feel like home. A mother’s hug in a few savoured mouthfuls. Dense, sticky, and almost fudge like in texture, they have an earthy depth from the Khorasan and malt, like a sticky toffee pudding from days past where ancient grains were the only farmed produce.


Make a batch and freeze another, these just love a quick warm through on a cheeky midnight munching adventure.


Ingredients:


180g Dried Apricots

150ml Boiling Water

1 tsp Bicarbonate of Soda

80g Unsalted Butter, room temperature

90g Dark Muscovado Sugar

100g Plain White Flour

50g Khorasan Flour

1 ¼ tsp Baking Powder

¼ tsp Sea Salt Flakes

3 Eggs, room temperature

2 tbsp Malt Extract

50g Pecans, roughly chopped

50g White Chocolate, roughly chopped


Icing:


200g Unsalted Butter, room temperature

400g Icing Sugar

2 tbsp Malt Extract

Small Pinch Salt

1tbsp Rum/ Milk

Pecans, extra malt extract & white chocolate chips to decorate.


Method:


1. Preheat oven 160C fan and line a 12-hole muffin tin with muffin cups. Set aside.

2. Pour the water over the apricots, add the bicarbonate of soda, and set aside while you make the batter.

3. Add the sugar and butter to a stand mixer and beat on high for 4-5 minutes or until the sugar has dissolved and the mixture is paler and lighter.

4. Add the eggs, one at a time, beating well between each addition.

5. Meanwhile mix the flours with the salt and baking powder and whisk together well.

6. Puree the apricots and their soaking water until smooth.

7. Add the malt extract to the butter, sugar and egg mixture and beat well. Fold in the flour, then the apricot puree and finally the nuts and the chocolate. Take care not to overmix, it’s better to have a few lumps of flour.

8. Divide the mixture between the muffin cups and bake for 20-22 minutes or until springy to the touch. Cool for 5 minutes int the tin then transfer to a wire rack to cool completely.

9. Once cold, you can either freeze some or go ahead with the icing

10. For the icing, add the icing sugar to a bowl and mash in the butter with a fork, this prevents clouds of sugar across your kitchen. Once combined, beat well for 4-5 minutes or until fluffy. Add the salt and malt extract and beat well. If it seems a little stiff, add 1 tbsp Rum.

11. Pipe the icing onto the cakes, drizzle with a little extra malt and top with nuts and chocolate.