for 16 pieces

Apricot compote

2 ½ dl	orange juice
1	vanilla pod, cut open lengthwise
200 g	dried apricots (sweet)
3 tbsp	rum or orange juice

Cake mixture

300 g	white flour
200 g	sugar
2 tsp	baking powder
1 pinch	salt
3	egg
200 g	butter, melted, left to cool

Icing

150 g	icing sugar
50 g	butter, melted, left to cool
3 tbsp	rum or orange juice
2 tbsp	dried cranberry, roughly chopped
2 tbsp	chopped pistachios

How it's done

Apricot compote

Bring the orange juice to the boil with the vanilla pod and apricots, simmer for approx. 1 min. Remove the pan from the heat, leave to cool. Remove the vanilla pod, add the rum.

Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the eggs, butter, apricots and liquid. Transfer the cake mixture to the prepared tin.

Bake for approx. 30 mins. in the centre of an oven preheated to 180°C. Remove the cake from the oven, allow to cool a little, prick several times with a wooden skewer.

Icing

Combine the icing sugar, butter and rum, spread over the warm cake. Top with the cranberries and pistachios. Place the cake on a cooling rack and allow to cool in the tray, remove from the tray, cut into slices.

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