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Almond Cake with Cardamom poached apricots

  • Prep Time: 30mins
  • Cook Time: 45mins
  • Serves: 12

A great way to celebrate the summer ripe apricot, other than eating them raw, is poaching them and serving them as a compliment to an almond cake.

    Ingredients

  • 3 tbsp Naturya Chia Seeds
  • 12 tbsp water
  • 3 tbsp Naturya Lucuma powder
  • 200g ground almonds
  • 1 cup gluten free self-raising flour
  • 1 tsp gluten free baking powder
  • Almond flakes
  • 1 cup Naturya Cold Pressed Coconut Oil, melted
  • 1 ½ cup coconut sugar
  • Poached apricots
  • 500ml water
  • 2 tbsp coconut sugar
  • 3 tbsp agave syrup
  • Pinch of chilli flakes, cardamom seeds

    Method

  • Place the Chia Seeds in a bowl and allow them to soak in the water for 15 minutes, until they form a gel mixture
  • While the chia seed magic is taking place gently melt the Coconut Oil and line the cake tin
  • Add the melted Coconut Oil and chia mixture to the ground almonds, flour, Lucuma powder and baking powder. Mix well to form a cake-like batter
  • Pour into the lined cake tin and sprinkle the flaked almonds on top and put into the pre-heated oven
  • The cake should take about 45 mins to cook, after 35 mins turn the oven down to 160°C
  • When cooked, the cake should feel slightly bouncy when touched; the flaked almonds should be golden brown on top. If the cake still feels gooey continue to cook for a further 10-15 mins
  • Whilst the cake is cooking place the water in a small pan, add the agave syrup, coconut sugar, cardamom seeds and chilli flakes. Bring to the boil, then reduce heat and add the apricots.
  • Cook for 30 mins until they are soft to touch
  • Remove the apricots from the poaching liquor and reduce it so that it turns slightly syrupy
  • Once this poaching liquor is thicker return the apricots, so that they remain moist
  • Serve the cake warm with the poached apricots
  • You can serve this dessert with nut milk ice cream or whipped coconut cream

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Almond Cake with Cardamom poached apricots