not a liquid) then stir into the flour mixture Pour into the prepared cake pans

Bake for minutes (longer if using one inch by inch pan) Test to be sure the cakes are finished: the cakes

should slightly pull away from the sides of the pan and a toothpick inserted into the cake should come out fairly

clean (not wet with batter clinging to it) Also be careful not to overbake the cakes because they can become too

dry and dense in this case

FILLING

When making a layered cake (using identical sized pans) make the apricot layer filing by lightly cooking the

diced apricots with brown rice syrup adding tablespoons of water as needed (if the apricots are very dry then you

will need more water)

GARNISH

Once apricot layer filling has softened and after the cakes have cooled place the bottom layer of the cake on a

serving plate (with parchment paper under the edges) and spread apricot filling (or jam if you don't have time to

make the filling) over the top of this first layer Then place the second cake on top of the first and frost/ice the

entire cake

Garnish cake with dried or fresh apricot slices citrus zest and toasted glazed walnuts (or pecans)

VARIATIONS:

"Ginger Snap Cake" eliminate the use of all apricots (use ginger filling below)

Use a ginger filling instead of an apricot filling (replace apricot filling with a filling made of tablespoons diced

crystallized ginger and / cup brown rice syrup)

Per serving: Calories; g Fat ( calories from fat); g Protein; g Carbohydrate; mg Cholesterol; mg Sodium

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Desserts of Vitality

Desserts Of Vitality