“Knock, knock!

Who’s there?

It’s the wind.

The wind who?

The chilly wind of autumn bringing you a steaming hot cake.”

You guys, I can’t tell a knock knock joke. Truth be told, I can’t even laugh at one of your knock knock jokes either. Even though I grew up watching a lot of american tv, I never understood knock knock jokes. I still don’t understand them to this day. It’s a cultural thing, I guess.

I can’t tell a knock knock joke. Oh well! I can bake a cake though, a cake that’ll make you forget all about the windy wind and all that is coming along with it.

This cake is like soup. It’s cake-soup. It will warm you up any time of the year. It’ll warm you up because it actually tastes warm. The tang of the apricots, orange juice and pineapple creates an actual mouthwatering warmth. This cake is also filled up with a good dose of protein – from the eggs, almond flour, chickpea flour and walnuts – that will get your muscles all fired up. It’s even got a warm and tangy glaze to help prevent seasonal depression. If the lack of natural light is not an issue where you’re from, you can skip the glaze and the cake will be just as warm and delicious.

I’m telling you guys, stock up on apricots and chickpea flour, make cake-soup and protect your body and soul from all that icy wind coming your way.

apricot breakfast cake with orange glaze (print)

recipe adapted from mark bittman

1/2 cup orange juice

1 cup dried apricots, chopped

1/3 cup olive oil

1/3 cup raw sugar

2 eggs

1/4 cup corn flour

1/4 cup whole wheat flour

1/4 cup chickpea flour

1/4 cup almond flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup grated carrots

1/2 cup crushed pineapple, well drained

1/2 cup walnut

1 cup icing sugar

Preaheat oven at 350.

Let the apricots soak in 1/4 cup orange juice for at least 15 minutes.

In a bowl, whisk together the oilve oil, sugar and eggs.

In a separate bowl, combine the flours, baking powder and salt.

Drop the dry ingredients into the wet ingredients and whisk until smooth.

Add the apricots and their soaking liquid, carrots, pineapple and walnuts, and stir until blended.

Pour into a greased 8- or 9-inch round baking pan and bake for 30 minutes.Allow to cool in the pan for 15 minutes before removing to a wire rack to cool completely.

To make the glaze, simply whisk 1/4 cup orange juice with the icing sugar. Drop and carefully spread the glaze on the cooled cake.

nutrition facts : 319 calories; 16.3 g fat; 3.1 g dietary fibers; 28.4g sugars; 6.2 g protein

gâteau-déjeuner à l’abricot et son glaçage à l’orange (imprimer)

recette adaptée de mark bittman

1/2 tasse de jus d’orange

1 tasse d’abricots séchés, hachés

1/3 tasse d’huile d’olive

1/3 tasse de sucre brut

2 oeufs

1/4 tasse de farine de maïs

1/4 tasse de farine de blé entier

1/4 tasse de farine de pois chiche

1/4 tasse de farine d’amande

1 1/2 c. à thé de poudre à pâte

1/4 c. à thé de sel

1/2 tasse de carottes râpées

1/2 tasse d’ananas broyés, bien égouttés

1/2 tasse de noix de grenoble

1 tasse de sucre à glacer

Préchauffer le four à 350.

Faire tremper les abricots dans 1/4 tasse de jus d’orange au moins 15 minutes.

Dans un bol, fouetter l’huile d’olive, le sucre et les oeufs.

Dans un autre bol, mélanger les farines, la poudre à pâte et le sel.

Verser les ingrédients secs sur les ingrédients liquides jusqu’à l’obtention d’une texture homogène.

Ajouter les abricots et leur liquide de trempage, les carottes, les ananas et les noix de grenoble, et mélanger

Verser la préparation dans un moule rond de 8 ou 9 pouces de diamètre et cuire 30 minutes. Laisser refroidir dans le moule avant de démouler sur une grille et de laisser refroidir complètement.

Pour faire le glaçage, fouetter simplement 1/4 tasse de jus d’orange avec le sucre à glacer. Verser et étaler doucement sur le gâteau refroidi.

valeur nutritive : 319 calories; 16,3 g de lipides; 3,1 g de fibres; 28,4 g de sucres; 6,2 g de protéines