Dried apricots and oranges, whole-wheat flour, rich honey… this has been one of those recipes that I enjoyed making from start to finish, simply because of the heady scents, the relaxed process and the exciting results. One could say this is a an outright dessert, but I prefer to call it a breakfast cake. It’s a bit smudgy and scraggly (I’m creating my own set of vocab for cakes!), wherein it’s fluffy, yet dense, it’s soft and crumbly, yet forms a somewhat firm shape. I don’t know. I’m just rambling. Bake it and we’ll talk.
But you need to make this. It’s almost guilt-free due to the whole wheat flour used. Let’s conveniently overlook the butter and sugar, but you know what I mean. It takes minutes to whisk up, and requires less than some patience to bake. Store it well and you’ve sorted out breakfast for a couple of days. This portion is a small one, which is great for a small family, or you know, just you.
