Preheat oven to 180°C/160°C fan.
Grease and line cake tin.
Sieve our, baking powder, salt, cinnamon, allspice and nutmeg.
Combine butter, maple sugar, maple syrup, eggs and cream of tartar.
Gradually mix in flour mixture, stir in milk.
Fold in chopped apple. Pour into prepared cake tin.
Bake in oven for 30 minutes.
Cool and leave to one side.
Combine water and maple syrup.
Bring to a simmer over medium heat and cook for 2 minutes, until mixture bubbles.
Add apricots and cook for 2-3 minutes in the syrup. Set aside to cool.
Serve apricot confit with the cake.
Fresh peaches can be used instead as a summer alternative.
During the winter, dried fruit confit is a good substitute for fresh apricots. Add a dollop of clotted cream and drizzle with maple.
- 280g plain flour
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- ½ tsp allspice
- 110g butter, softened
- 100g maple sugar
- 2 eggs
- 1 tbsp cream of tartar
- 125ml milk
- 2 apples, cored and chopped
- 8 large apricots, halved and pitted
- 100ml water
- 200ml pure maple syrup