Random cookie :)
One of those cakes that results from ‘cleaning up’ stocks. :) Once upon a time there was one carob flour, one open bag of dried apricots and 5 small homemade apples that were already entering their final maturity… from their meeting came this super fine pleasure nasta :)
Preparation steps
- If you do not have oat milk, make it as follows (the procedure is, with minor changes, taken from the super recipe by eljBento): pour 2 dl of oatmeal with 2-2, 5 dl of water. Mix with a pinch of salt and a teaspoon of brown sugar and leave for an hour or 2 for the flakes to soak (you can take longer). Mix the mixture (in a blender or stick mixer). Add another 2 dl of water and mix everything well. Pass through a thick strainer. Do not throw away the rest of the puree, but cook the oatmeal with a few more oatmeal and brighten up your day. :)
- Sift whole and carob flour with baking soda. Mix with sugar and salt and add grated lemon zest. Stir in oil, 2 dl of oat milk and enough water to get a mixture slightly thinner than that for muffins (it took me a little less than 1.5 dl). Mix well.
- Pour the dough into a 20 cm diameter mold, on the bottom of which you put baking paper. Slightly spoon it towards the edges, so that it does not grow only in the middle. Bake it in a preheated oven for about 35-40 minutes at 160 ° C (for me, 2nd level from the bottom, fan heating) - adjust the time and method of baking to your oven.
- Cool the baked dough a bit and transfer it, together with the baking paper, to a wooden base to cool. Then carefully turn it over on a serving plate and remove the baking paper.
- For the coating, cut the dried apricots into quarters. Put them to cook on low heat along with sugar, rum, cinnamon and 3-4 tablespoons of water. Peel the apples and chop them into slices, drizzle with lemon juice and add to the apricots. Stir in the oat milk and cook, stirring, until the fruit softens and the excess liquid evaporates. Remove from the heat and mix with a stick mixer. If the mixture seems too thin, cook it (stirring constantly) until it thickens.
- Cool the coating a little, mix well and spread over the biscuit. You can sprinkle the cake with sifted carob flour or chocolate chips if you wish. It was great for us anyway. :)
Serving
The amount of dough and coating is enough for a slightly larger mold (in my estimation up to a diameter of 24 cm). If you bake the dough in a larger mold, shorten the baking time a bit.