Almond cake with Cardamom honey poached apricots Recipe
Almond cake with Cardamom honey poached apricots
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. Almonds are an apricots culinary friend, so here is a recipe marrying the two with a super food twist.
How to make
3 tbsp chia seeds
3 tbsp lucuma
200g ground almond
1 cup gluten free self-raising flour
1 tsp gluten free baking powder
1 cup melted coconut oil
1 ½ cups coconut sugar
2 tbsp coconut sugar
3 tbsp honey
Pinch of chilli flakes, cardamom seeds
Place the chia seeds in a bowl and allow them to soak in the water for 15 minutes, until they become slightly gelatinous.
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 seed mix to the ground almonds, flour, lucuma, and baking powder. Mix thoroughly. This should 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 35mins turn the oven down to 160c.
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 10/15mins.
Whilst the cake is cooking place the water in a small pan, add the honey, coconut sugar, cardamom seeds and chilli flakes. Bring to the boil, then reduce heat and add the apricots. Cook for half and hour 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 compliment this dessert by adding a nut milk ice cream or whipped coconut cream.