Soft almond & apricot cake

Name: Soft almond & apricot cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: - 100 g Kazidomi T150 whole spelt flour; - 150 g Kazidomi almond flour; - ½ packet of baking powder; - 3 eggs; - 125 g almond milk; - 2 tbsp Kazidomi coconut oil; - 3 tsp Kazidomi maple syrup; - Approximately 6 apricots; - 1 handful of raw Kazidomi almonds

Snacks

Difficulty: Easy

Preparation time15 minutes

Cooking time40 minutes

A soft cake made with wholesome ingredients, low in gluten, and lightly sweetened. Almond flour is a perfect gluten-free alternative to traditional grain flours. It is rich in fiber and protein, while adding a deliciously indulgent flavor to any type of cake. This recipe can be adapted with other seasonal fruits such as figs, plums, peaches, pears, or persimmons. A delightful treat for an afternoon snack!

See the recipe

Ingredients

100 g Kazidomi T150 whole spelt flour
150 g Kazidomi almond flour
½ packet of baking powder
3 eggs
125 g almond milk (or another plant-based milk)
2 tbsp Kazidomi coconut oil
3 tsp Kazidomi maple syrup
Approximately 6 apricots
1 handful of raw Kazidomi almonds

Recipe

Preheat the oven to 180°C (fan-assisted).
In a mixing bowl, combine the spelt flour, almond flour, and baking powder.
Separate the egg whites from the yolks and add the yolks to the flour mixture.
Add the plant-based milk, melted coconut oil, and maple syrup.
Mix with a spatula until the batter is smooth and consistent.
Whisk the egg whites until stiff peaks form, then gently fold them into the batter.
Pour the mixture into a cake tin or a round mold (20–24 cm in diameter).
Slice the apricots into quarters and roughly chop the almonds. Arrange the apricots and almonds on top of the cake.
Bake for 40 minutes. The cake is ready when a knife inserted into the center comes out clean.