It was cold and grim this weekend, so perfect for baking. I made a huge batch of baby food for Ali, an apple and rhubarb crumble and this chickpea and apricot cake. It was really yummy, and since it has chickpeas in it I feel quite virtuous eating it.
125g dried apricots
300ml apricot nectar
2 cups cooked chickpeas (1 can)
3/4 cup brown sugar
250g sifted self-raising flour
100g (1 cup) dessicated coconut
50ml olive oil
4 egg whites
Preheat the oven to 170 C. Grease and line the base of a 10 x 23cm loaf tin.
Soak apricots and nectar in a bowl for 20 minutes. Transfer to a saucepan, and simmer over medium heat for 5 minutes. Add chickpeas, and cook for 5 minutes. Set aside to cool.
Place in a food processor and blitz until smooth. Add the sugar and blend for a few more seconds. Tip into a bowl, and fold in the flour, coconut and a pinch of salt. Add the oil and 100ml of water, and stir to make a smooth batter.
In a separate bowl beat the egg whites until soft peaks form. Gently fold into the batter until combined. Pour into the loaf pan and bake for 1 hour, until a skewer inserted into the centre comes out clean. (If it browns too quickly, cover with foil.) Turn onto a wire rack to cool.
Dust with icing sugar, and serve warm with natural yogurt and honey. Or leave it to cool, make a drizzle icing with some icing sugar and warm water, and sprinkle dessicated coconut on top.
(This is from an old issue of Delicious magazine, but I cut the recipe out and stuck it in a folder so I have no idea which one - sorry!)
I really like the colours and contrasts in Jan Vorman's work Dispatchwork... he fixed old Italian walls with Lego. So cool, see photos here.
And I finally finished reading Three Cups of Tea, which I loved. It's such an inspiring story, and I learned a lot about the culture and history of Pakistan and Afghanistan, and the way that people live there. I highly recommend the book, and you can find out more work about Greg Mortensen and the Central Asia Institute here and here.