Ginger Cake with Apricot Sticky Sauce
By Chef Christina Pirello



Ingredients

Sauce

6 Organic Apricots halved pitted and diced
3 tablespoons Brown Rice Syrup or Honey
1/4 cup Orange Juice
1/4 cup Vanilla Soy Milk
1 pinch Sea Salt
1 Organic Lemon grated zest

Cake

2 1/2 cup Whole Wheat Flour
4 teaspoon Ground Ginger
1 teaspoon Ground Cinnamon
1/4 teaspoon Allspice
1 tablespoon Baking Powder
Sea Salt generous pinch
1 tablespoon Granulated Coffee dissolved in 1 cup hot filtered water
1/2 cup Light Olive Oil or Avocado Oil
1/2 cup Brown Rice Syrup or Honey
1/4 cup Maple Syrup
1 1/2 teaspoon Pure Vanilla Extract
1 cup Vanilla Soy Milk
2 tablespoons Ginger Root finely grated
1/2 cup Walnuts minced

Directions

Preheat oven to 350°F and lightly oil and flour a standard bundt pan or two 6 mold giant muffin tins (to make individual cakes).

Prepare the sauce by combining all the ingredients in a heavy saucepan over medium heat. Bring sauce to a boil, uncovered. Cover, reduce heat to low, and cook until the dried apricots are soft, about 25 minutes. Remove cover and continue to cook until the sauce thickens slightly. Set aside to cool.

Prepare the cake by whisking together the flour, ground ginger, cinnamon, allspice, baking powder and sea salt. Mix in the dissolved coffee, oil, rice syrup, maple syrup and vanilla. While mixing, slowly stir in the soy milk, to create a smooth, spoonable batter. Fold in the fresh ginger and walnut pieces, incorporating them through the batter.

Spoon batter evenly into prepared pan and bake until the top springs back to the touch, 35 to 45 minutes. Remove from oven and allow to stand for about 10 minutes before loosening the cake from the pan sides with a butter knife and inverting it onto a plate to cool completely.

To serve, simply place a wedge of cake on an individual dessert plate and spoon sauce over the top.