Sweet Potato and Apricot Cake

Ingredients

• 2/3 cup (4 ounces, 115g) finely-diced dried apricots (preferably California)
• 1/2 cup (125ml) white vermouth
• 2 cups (8 oz, 225g) sifted flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder (preferably aluminium-free)
• 6 tablespoons (75g) unsalted butter (cubed, at room temperature)
• 1 cup (200g) granulated sugar
• 1/2 cup (90g) packed light or dark brown sugar
• zest of 1 lemon
• 1 large egg and 1 large egg white (at room temperature)
• 1 cup (240g) sweet potato puree
• 1 cup (125g) toasted nuts (almonds (walnuts, pecans), coarsely chopped)
• 8 ounces (225g) cream cheese (room temperature)
• 1/4 cup (60g) unsalted butter (cubed, at room temperature)
• 1/2 teaspoon vanilla extract
• 3/4 cup (105g) powdered sugar

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