This was another one of those, “I have no idea if this will be any good” cakes. Chocolate and Apricot? That sounded weird to me. I was excited about how easy this one looked though. But what I wasn’t excited about was the cardamom. I didn’t have any cardamom and when I went to the store the cheapest (pre-ground) cardamom was over $14!! In a very normal ~3oz sized spice jar. Ridiculous. And of course, the generic brand didn’t carry any. The only other option was closer to $17, so I went with the $14 bottle. Most expensive cake so far, just because of the cardamom.
I was excited to be able to make this one because apricots JUST arrived at my grocery store. Middle of May might be a bit early for apricots, but they looked good, and I sampled one and it was delicious so I don’t have any shame in making this cake so early in the apricot season.
We enjoyed this at Vancouver Pizza with some of our community group before The Autumn Film, Hannah Glavor and the Family Band, and Dearborn concert. The food was great, the concert was great, it was an entirely enjoyable evening.
The cake itself turned out beautifully, it had a strong cardamom taste and stirred up conversation about turkish coffee, and some brand of ice cream that makes a cardamom flavor. I’m not sure that’s for me because I don’t think cardamom is my thing. We served it with some whipped cream, which added a pleasant light creamy flavor to the overall taste. It definitely wasn’t a super chocolatey cake, more like a chocolate spice cake. It worked well with the apricots and carmel and tasted like it would be a good dessert at Christmastime because of the spice in it, yet apricots aren’t in season in December. She does say that you can extend the season of this cake by substituting fresh pitted cherries or fresh cranberries though. Cranberries would be a fun one to try closer to Christmastime. I can see that being a good combo and a unique dessert. 🙂