Description
Ingredients
- 1 cup Honey
- 1/2 cup vegetable oil
- 3 tsp. arrowroot dissolved in 1 cup water
- 1 tsp. vanilla extract
- 1 1/2 cups unbleached all-purpose flour
- 1 cup whole-Wheat pastry flour
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
Fruit layer:
- 1 1/2 lbs. ripe apricots, quartered and pitted (4 cups)
- 3/4 cup slivered blanched almonds (4 1/2 oz.), roughly chopped
- 1/4 cup Honey
- 1 tsp. vanilla extract
- 2 Tbs. unbleached all-purpose flour
Directions
- Preheat oven to 350F. Grease 10-inch springform pan.
- Make fruit layer: In large bowl, mix together all ingredients except flour.
- Sprinkle flour over fruit and toss once or twice to blend. Set aside.
- In another large bowl, mix Honey, oil, arrowroot mixture and vanilla.
- In third large bowl, mix both flours, baking powder, baking soda and salt.
- Sift flour mixture over Honey mixture and stir to blend thoroughly.
- Pour a little less than half the batter into prepared pan and spread evenly.
- Spoon apricot mixture in an even layer over batter.
- Pour remaining batter over apricots and spread evenly. Bake 30 minutes.
- Cover with foil and bake until toothpick inserted in center comes out clean, 35 to 40 minutes more.
- Cool in pan on a wire rack 10 minutes, then remove side of pan.
- Cool completely before cutting. Serve in small squares.