Apricots and almonds always taste delicious together and this cake made with almond flour is moist and full of flavour. The cinnamon and nutmeg adds a sweet spice to this cake. You can substitute the apricots for any other stone fruit.
Ingredients
- 1 tin apricot halves in juice or 6 apricots halved
- 1⅓ cup almond meal
- 2 eggs
- 1/2 cup rice malt syrup honey or other natural sweetener could also be used
- 2 tablespoons coconut milk
- 1/3 cup extra-virgin olive oil mild flavour
- 1/4 teaspoon cinnamon powder
- 1/2 teaspoons baking powder
- 1/2 teaspoons bicarb soda
- 1/2 teaspoon vanilla bean paste
- Pinch of nutmeg
Instructions
- Preheat oven to 160 C.
- Grease four ramekins or one 20-cm baking dish and lay halved apricots on the base insides facing down.
- Lightly beat eggs and add almond meal, rice malt syrup, olive oil, cinnamon, nutmeg, vanilla bean paste, milk, bicarbonate of soda and baking powder.
- Place dish or ramekins onto an oven tray and bake for 25 minutes or until the center of the cake no longer feels wet and springs back lightly when touched.
- Take out of the oven and leave for 5 minutes before turning out onto a cake board or stand.
- Serve with a dollop of full-fat cream or coconut cream.
Nutrition
Calories: 556kcal | Carbohydrates: 46g | Protein: 13g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 253mg | Potassium: 184mg | Fiber: 5g | Sugar: 32g | Vitamin A: 1130IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 2mg
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