Walnut Apricot Bundt Cake

• 100 grams / 1/2 cup dried apricots
• Boiling water
• 383 grams / about 3 cups whole wheat flour
• 3/4 teaspoon fine sea salt
• 1 tablespoon baking powder
• 1 1/4 teaspoons baking soda
• 3 eggs, at room temperature
• 1 1/2 cups / 355 milliliters buttermilk
• 1/2 cup / 118 milliliters soaking water from apricots
• 145 grams / 5 ounces / 1 1/4 sticks unsalted butter, melted
• 1/2 cup / 118 milliliters mild honey, such as clove
• 1 3/4 teaspoons vanilla extract
• 2 teaspoons orange flower water (optional)
• 75 grams / 2/3 cup walnuts, coarsely chopped

1. Place apricots in a bowl and pour on boiling water to cover.
2. Let steep 10 to 15 minutes.
3. Place a strainer over a bowl and drain apricots.
4. Measure out 1/2 cup of the soaking water and set aside (discard the rest).
5. Cut apricots into 1/4-inch pieces.
6. Heat oven to 350 degrees.
7. Butter a Bundt pan and lightly dust with flour.
8. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer.
9. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
10. If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined.
11. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed.
12. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth.
13. The mixture should be thick and, in the perfect words of Peter Reinhart, soupy.
14. Stir in apricots and walnuts.
15. Scrape batter into prepared Bundt pan and place in oven.
16. Set timer for 45 minutes.
17. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted.
18. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.

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Taken from cooking.nytimes.com/recipes/1017095 (may not work)