The spinach quiche I wanted to bake last weekend will be baked next week. I was too busy and tired to make it. But I did manage to bake something and I liked the smell and even the taste 🙂 It’s a spice cake I sometimes make. Even though it was delicious it didn’t look anything as pretty as the one I baked here. I did use a different recipe so probably that was the reason behind it. I won’t be sharing the spice cake with you because the pictures would have been too ugly 😉
What I do want to share with you is this simple and healthy sweet I made for my birthday party some month’s ago from Claudia Roden’s The New Book of Middle Eastern Food. Don’t you just love sweets with only 3 ingredients?
This is my entry to Suganya’s Vegan Ventures.
Apricotina (from the Dutch version of The New Book of Middle Eastern Food by Claudia Roden)
makes about 50
1 Â½ tbs pistachio’s, finely chopped
1 Â½ tbs caster sugar
500 g (1 lb) dried apricots
some tbs icing sugar
more icing sugar
Mix the chopped pistachio’s and the caster sugar together, set aside.
Process the apricots in a foodprocessor.
Add some tablespoons of icing sugar. Knead by hand until well mixed (wet your hands a bit from time to time to prevent sticking).
Roll the apricot puree into a small ball, press in the middle with your finger in order to create a depression to put a little bit of the pistachio mixture inside. Cover the filling and roll into a ball. Roll the ball in icing sugar and press a pistachio into it. Repeat with the rest of the apricot puree.
Allow to dry for a night.