Whole-Wheat Carob Apricot Cake

About this Recipe: For my layers, I used a 6″, 7″ and 9″ springform pans, but you could experiment with uniform layers. I used a soured whole milk for the cake as a way to waste less, but you can substitute regular whole milk or buttermilk. It’s helpful to have a lazy Susan for assembly but not necessary. If you’re newer to cake frosting, here’s a helpful tutorial from Martha Stewart.


1 1/2 cups whole-wheat pastry flour (such as Bob’s Red Mill)
1 cup carob powder
2 teaspoons Chinese Five Spice
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt

5 large eggs, at room temperature (cage-free/local/organic)
1 cup organic evaporated cane sugar

1/2 cup organic soured whole milk (or regular whole milk, or buttermilk)
1/2 cup (1 stick) organic unsalted butter, plus more for pan
1 teaspoon pure vanilla extract

1 1/2 cups organic apricot jam (or the fruit of your choice)

Chocolate Frosting (Recipe below)
Chocolate Ganache (Recipe below)
Fresh berries for garnish

READ MORE – http://withthegrains.com/2016/04/07/whole-wheat-carob-apricot-cake-with-chocolate-frosting-chocolate-ganache/

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