My friend and I decided to club together our store cupboard ingredients (with a few fresh apricots) and make the healthiest cake we could possibly muster. We did still need something that would satisfy our cake craving and go nicely with a cup of tea on a Sunday though! The result was a deliciously moist apricot and almond cake, perfect.
Here’s how we did it….
3 apricots, sliced
125g ground almonds
80g coconut oil
2 small eggs
2 tbsp runny honey
Line a baking tin with greaseproof paper and heat your oven to 180C. Put the almonds, coconut oil and eggs into a bowl and beat together with a wooden spoon. Add the honey and half of your apricots (cut into slightly smaller cubes) and stir together. Pop the mixture into your prepared tin, lay the rest of the apricots on top and bake for around 30 minutes or until the cake turns a lovely golden brown.
Leave to cool in the tin if you can resist it then serve with some natural yoghurt and a cup of tea. This cake is gluten, dairy and refined sugar free so perfect for anyone with intolerances or allergies. Dig in! (we couldn’t even wait until it had cooled…)