Dried apricots recipes
Dried apricots have an intense sweet-sour flavour and are high in fibre. They make an excellent substitute for fresh apricots out of season. They can be bought dried or semi-dried.
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I’ve been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can’t help but feel, with a certain calm excitement, that it has reached its apogee here.
For this recipe you will need a 20cm/8in round springform cake tin and a food processor.
More dried apricots recipes
Buyer's guide
Dried apricots can be high in sulphur dioxide, which is commonly used in small quantities to prevent mould developing on the fruit. Many organic dried apricots are brown because they are sun-dried: sunlight oxidises their flesh, which acts as a natural preservative. Check labels as some semi-dried apricots are infused with sugar syrup.
Preparation
Dried apricots contain les than 16% moisture and, when soaked, will absorb more liquid than semi-dried apricots. Use in stews, tagines and compôtes. If very dry, simmer gently before soaking to shorten the soaking time.
Semi-dried apricots are softer than dried as they are dried, partially rehydrated, then cooled in an air dryer to make them more succulent. They don’t need soaking. Use in muesli, bread, stuffing and salad.
