Light & Healthy Sugar Free Apricot Cake
This tasty sugar free, gluten free apricot cake is a holiday favourite in our house! Full of protein and natural sweetness from almonds, honey, almond flour, and dried apricots, it's the perfect alternative to a traditional Christmas cake and even has healthy olive oil to replace traditional butter. Serve with some fresh organic cream or your favorite fruit. BB xxxx
150 grams ground almonds
50 grams millet flour
50 grams honey
75 grams olive oil
3 eggs beaten
100 grams of dried apricots
1 teaspoon gluten free baking powder
1/4 teaspoon almond extract
Zest of half a lemon
25 grams flaked almonds
The Bondi Baker Method
Step 1- Heat oven to 170 degrees and grease a 20cm cake tin.
Step 2- Finely chop the apricots and soak in 100ml of boiling water for half an hour or so.
Step 3- In a bowl mix the ground almonds, millet flour and baking powder together.
Step 4- Gently heat the oil and honey in a saucepan until combined, stir in the lemon zest and almond extract.
Step 5- Combine the wet ingredients with the dry, fold in the beaten eggs and then the apricots.
Step 6- Pour into the tin and scatter over the flaked almonds. Bake for 35-40 minutes. A skewer inserted should come out clean. Leave for 10 minutes before turning out onto a wire rack to cool.