Recipe Image

Servings:

Almond and Apricot Cake

Super soft, dairy-free cake to sweeten up your day!

Total Time

1hr

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1 2/3 cups

Type 1 Flour

•

3/4 cup

Almond Flour

•

0.5 oz

Baking Powder

•

1 pinch

Salt

•

1/2 cup

Brown Sugar

•

1/3 cup

Almond Milk

•

Eggs

•

1/3 cup

Vegetable Oil

•

1/2

Lemon , juiced

•

2 Tbsp

Passito Wine

•

1 Tbsp

Brown Sugar

•

to taste

Apricots

•

to taste

Powdered Confectioners Sugar

Cooking Instructions

Preheat your oven to 350 degrees F (180 degrees C).

Cut Apricots (to taste) in half and dress them in the Passito Wine (2 Tbsp) , Brown Sugar (1 Tbsp) , and Lemon Juice (1/2) . Toss them around and let them marinate while you make the batter.

In a bowl whisk up Eggs (2) and Brown Sugar (1/2 cup) until light and foamy.

Add in Almond Milk (1/3 cup) and Vegetable Oil (1/3 cup) then sift in the Type 1 Flour (1 2/3 cups) , Almond Flour (3/4 cup) , Baking Powder (0.5 oz) , and Salt (1 pinch) .

Pour the batter into an 8-inch cake pan, lined with parchment paper. Press the marinated apricots on top.

Bake in a pre-heated oven at 350 degrees F (180 degrees C) for about 40-45 minutes.

Allow the cake to cool down completely, then dust it up with some Powdered Confectioners Sugar (to taste) and enjoy!

Nutrition Per Serving

CALORIES

397

FAT

20.0 g

PROTEIN

6.6 g

CARBS

47.2 g