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RECIPE
13 INGREDIENTS7 STEPS1HR

Almond and Apricot Cake

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The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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Super soft, dairy-free cake to sweeten up your day!
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 2/3 cups
Type 1 Flour
3/4 cup
Almond Flour
1 Tbsp
Baking Powder
1 pinch
1/2 cup
Brown Sugar
1/3 cup
Almond Milk
1/3 cup
Vegetable Oil
1/2
Lemon , juiced
2 Tbsp
Passito Wine
1 Tbsp
Brown Sugar
to taste
to taste
Powdered Confectioners Sugar

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Nutrition Per Serving

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CALORIES
425
FAT
21.9 g
PROTEIN
8.8 g
CARBS
48.3 g

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Cut Lemon (1/2) in half and dress them in the Brown Sugar (1 tablespoon), Apricot (to taste), and Passito Wine (2 tablespoon). Toss them around and let them marinate while you make the batter.
Step 3
In a bowl whisk up Egg (2) and Brown Sugar (100 gram) until light and foamy.
Step 4
Add in Salt (1 pinch) and Vegetable Oil (80 milliliter) then sift in the Almond Milk (100 milliliter), Almond Flour (90 gram), Baking Powder (10 gram), and Type 1 Flour (200 gram).
Step 5
Pour the batter into an 8-inch cake pan, lined with parchment paper. Press the marinated apricots on top.
Step 6
Bake in a pre-heated oven at 350 degrees F (180 degrees C) for about 40-45 minutes.
Step 7
Allow the cake to cool down completely, then dust it up with some Powdered Confectioners Sugar (to taste) and enjoy!

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Nutrition Per Serving
Calories
425
% Daily Value*
Fat
21.9 g
28%
Saturated Fat
11.4 g
57%
Trans Fat
0.0 g
--
Cholesterol
60.8 mg
20%
Carbohydrates
48.3 g
18%
Fiber
2.9 g
10%
Sugars
20.3 g
--
Protein
8.8 g
18%
Sodium
216.8 mg
9%
Vitamin D
0.5 µg
2%
Calcium
141.6 mg
11%
Iron
1.4 mg
8%
Potassium
48.6 mg
1%
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