Apricot Cake With Pumpkin Seed Crumble - cooking recipe

Ingredients

4 1/3 cups + 1 tbsp all purpose flour
1 3/4 cups sugar
7 tbsp butter
1 1/2 cups pumpkin seeds, finely ground
2 tsp vanilla extract
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 cups carrots, peeled and grated
1 2/3 cups natural yogurt
3/4 cup oil
1 (14 oz can) apricots, drained and cut into cubes
4 oz dark chocolate, coarsely chopped

Preparation

Preheat the oven to 325\u00b0F. To make the crumble topping, knead together 2/3 cup of flour, 1/4 cup of sugar, the butter and ground pumpkin seeds.
To make the batter, mix 3 2/3 cups of flour, 1 1/2 cups of sugar, the vanilla extract, baking soda, baking powder, cinnamon and salt. In another bowl, mix the carrots, yogurt and oil. Combine the flour and carrot mixtures with a hand mixer. Dust the apricot cubes with flour and stir the into the mixture. Pour the batter into a greased and floured 10 inch springform cake ring. Evenly distribute the pumpkin seed crumble on the top and bake for about 1 hour.
Take the cake out of the oven and leave it to cool for 1 hour. Turn it out of the cake pan and leave it to cool for 2 hours. Melt the chocolate over a double boiler. Decorate the cake with the chocolate and let it dry before serving.