Ekadasi Cake 2: apricot and ginger

As my ekadasi cake recipe always seems to get lots of hits on ekadasis, I thought I would add another recipe, this time without the coconut and with more of a gingery flavour (the addition of chopped crystallised ginger would make it even more yummy!) you could make it vegan but still suitable for ekadasi by substituting the cows' milk for almond milk and the butter for  coconut/ peanut/ sunflower oil. Cake on ekadasi? I hear you cry- well why not? It is quick and easy, and could form the basis of a meal with fruit and yogurt, so you won't be spending too much time in the kitchen.
400g buckwheat flour
200g Demerara sugar
70g approx. chopped dried apricots
4 tsps bicarbonate of soda (not baking powder)
6 tsps (about 3 dsps) powdered ginger
400ml cows’ milk
150ml melted unsalted butter
100ml lemon juice
·       First combine all the dry ingredients, tossing the apricot pieces in the flour first to stop them sticking together.
·       Next mix the milk and butter together
·       Stir the lemon juice into the dry mixture, followed by the milk and the butter.
·       Beat well for about a minute- you will probably notice air pockets forming as the bicarb. and lemon juice combo starts to work.
·       Put the mixture into a prepared 10" or med. rectangular/ square cake tin.
·       Bake for about 30 minutes (or until a thin skewer inserted into the centre of the cake comes out clean) in an oven pre-heated to 180C.
·       Cut into squares and serve with fresh fruit and/ or yoghurt.


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