This recipe uses apricot kernels which are high in vitamin B17(laetrile), and are reputed to have anticancer properties. Apricot kernels have a marzipan like taste which is enhanced with cardamom and black apricots. As the Hunza's ate the apricot kernel with the flesh, this recipe uses dried organic apricots to help balance the naturally occurring nutrients. Consume the apricot kernel cake in moderation as some people believe that apricot kernels may be toxic if eaten in large quantities. For more information on apricot kernels and their anticancer benefits read the book: Cancer: Why we're still dying to know the truth, by Phillip Day.
Use a 12 x 8 x 1 1/4 inch baking tray. Makes 10-12 slices. Or, a 19cm (7 1/2 inch) springform baking dish.
Process the kefir, butter, eggs, sourdough starter, dates and apricots in a food processor. Grind the apricot kernels to flour in a blender or grain mill, then mix with the spelt flour, salt and cardamom in a bowl. Slowly add the flour mixture to the ingredients in the food processor and process until you get a smooth batter. If the mixture is too dry then you will need to add a little water until you get the desired consistency.
Grease and dust a baking tin with flour. Spoon in the mixture and level out with a spatula. Leave the mixture to rise in a warm place (28-32C) for 12-20 hours or until the mixture has risen about 50%. Bake at 180C for 45 minutes or until a clean knife comes out dry.
Serve with cultured butter or Kefir cream.
Where to find apricot kernels? Try Belstack Strawberry Farm in Victoria or online at Apricot kernels available online at ChiTree
1 teaspoon = 5 ml / 5 gm. 1 tablespoon = 15 ml / 15 gm. 15 tablespoons = 1 cup / 225 ml. 1 cup = 8 fluid oz / 225 ml. 1 US gallon = 3.6 litres. 1 lb = 16 oz / 454 gm. Temperature 20C = 68F. Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8. Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
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