Apricot Cake
A fluffy and sweet apricot cake made with whole wheat flour and the natural sweetness of dates. If apricots aren’t in season, feel free to use apples, cherries, plums or some other fruit of your choice instead.
Kochutensilien
- 1 springform pan or a round baking frame
- 1 hand mixer alternatively a kitchen machine or whisk
Zutaten
- 4 large Medjool dates (≈80 grams or 2.8 oz)
- 120 ml boiling water (½ cup)
- 250 g whole wheat flour (8.8 oz or ≈1⅔ cups)
- 30 g ground almonds (≈⅓ cup or 3.1 oz)
- 10 g baking powder (2 tsp)
- 1 teaspoon cinnamon
- 1 pinch of salt
- 1 tablespoon canola oil
- 150 g unsweetened applesauce (5.3 oz or ½ cup plus 1 tbsp)
- 2 eggs
- 5 to 7 apricots
Anleitungen
Preparations
- Preheat oven to 180°C / 350°F convection oven. Pit the dates, chop them coarsely and pour 120ml of hot water over them, let them soak for 10 minutes.
- Meanwhile, wash, halve and pit the apricots. Grease the baking pan or baking frame with some oil or butter (if you use a silicone baking pan, you don't need to do this).
Dough
- Place the whole wheat flour, almonds, baking powder and spices in a mixing bowl and stir to combine. Drain half of the date water, set aside and mash the dates thoroughly with a fork.
- Add the date puree, eggs, oil and applesauce to the batter and mix well, gradually adding the remaining date water.
Bake the cake
- Pour the dough into the springform pan, spread the apricot halves on top and press them lightly into the dough. Bake the cake at 180°C/350°F for 30 to 35 minutes. Check if it’s done after 30 minutes, by inserting a toothpick in the center of the cake. If it comes out clean, the cake is done.
Notizen
nutrition values per serving:
- calories: 215 kcal
- fat: 5,9 g (saturated fatty acids: 0,6g)
- carbohydrates: 31.7 g (sugar: 5.3g | fiber: 5.5g)
- proteines: 6.6 g
Nährwerte
Calories: 215kcal
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