Place the apricots on a chopping board, sprinkle with 1 tbsp flour, dip a kitchen knife in flour and chop the apricots into small pieces. Flour the blade often to prevent the apricot pieces from sticking together. Sift the remaining flour into a large baking bowl with the salt, soda, baking powder and sugar. Mix with orange zest, egg, milk and oil, fold in the whole wheat flour. Fold in apricots, flour left over from the chopping board, and walnuts. Pour the batter into a well-greased, floured baking unit, cover with the lid and place on a broiler in the stove, but keep the lid open a crack with a wooden stick to allow steam to escape. Bake on “high” (high) for 4-6 hours. Cool on a broiler for 10 min. Bring to table warm or cooled.
Now before everyone asks what a baking unit is, there are add-ons for the slow stoves, but if you don’t have one of those, a 2 1/2 pound coffee can will do. Also Pyrex muffin molds, as well as 1, 1 1/ 2 and 2 l molds (baking bowls – with lids).
Do not lift the lid during baking.
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