Gluten Free • Paleo • Sugar Free • Dairy Free

Almond, Honey and Apricot Cake

As every parent does, I think my kids are the smartest, most gorgeous, best kids in the world! The following story may prove otherwise.

Today I was out shopping with my boys in a women’s clothing store.  Whilst I was searching for flattering Lycra (an impossible task I know!) they played peekaboo amongst the neon colored track pants, loudly shouting “boo” every 30 seconds as one of them emerged from the 80’s inspired velour. They still sound smart and gorgeous don’t they? Even quite cute, as long as you weren’t in ear shot of the high pitched squeals.

I then had to try on some clothes, so off to the change rooms we went. Unfortunately for the teenage girl in the next stall there was a gap between the floor and the walls…And yet another game of peek-a-boo! They still sound smart… don’t they? Probably not that cute to the girl in the next change room.

They chose their own outfits!
They chose their own outfits!

So we are left with smart… After the change room shenanigans we moved into the shoe area. Almost 2 year old S decided to play a spinning game. Around and around he went until he got so dizzy he fell into a rack of shoes! After I had rescued him from the flashy heels I put him back on the straight and narrow (something I’m sure to have to do many times in years to come!), or so I thought. Instead of walking forward he veered left like a drunken sailor, straight back into the shoes! This continued a few more times until he finally got his land legs back again.

So… my kids are the smartest, most gorgeous, best kids in my world and that’s all that matters!

We have a giant apricot tree in the backyard. I bought it as a small tree from a nursery a few years ago and now it towers over the fence. This year we were lucky enough to get a crop before the heat and bugs got to the apricots. I’ve been stewing apricots and eating them with Whipped Coconut Cream for brekky before a long run for energy, and I even made jam.

 This cake is moist, soft and delicious. You’d never know there were chickpeas in it!
No apricots? Try using nectarines or plums instead. As with all things in life (well, maybe not the Moussaka I have in the oven for dinner!), it’s best eaten with Whipped Coconut Cream

Almond, Honey and Apricot Cake
Serves 16
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 180 grams Chickpeas, canned and drained
  2. 3 eggs, separated
  3. 1/3 cup plus 1 Tablespoon Coconut Flour
  4. 1 cup Almond Meal
  5. 1 teaspoon ground Cinnamon
  6. 3 teaspoons Baking Powder
  7. 1 cup Milk of choice
  8. 1/2 cup Honey
  9. 1 teaspoon Vanilla Extract
  10. 8-10 ripe Apricots, halved, stone removed
Instructions
  1. Preheat oven to 175°C/350F
  2. Grease a square 19cm (base measurement) cake pan.
  3. Line base and sides of the pan with baking paper.
  4. Add chickpeas to a blender and purée.
  5. Add the coconut flour, almond meal, baking powder and cinnamon and blend until well combined.
  6. Using the mixing bowl of an kitchen stand mixer with a which attachment, whisk the egg whites until medium peaks form.
  7. Add the honey and continue to whisk until well combined.
  8. Add the vanilla extract and egg yolks and whisk.
  9. Alternately, add the purée mixture and milk to the mixing bowl in 2 stages.
  10. Ensure to whisk until well combined with each addition.
  11. Pour mixture into the prepared tin and place apricots, cut side up, evenly over cake.
  12. Bake for 1 hour, or until a skewer inserted into the cake comes out clean.
  13. Leave the cake to cool in the tin for a minimum of 10 minutes (can be longer if serving cake cold).
  14. Can be served with whipped coconut cream
Adapted from Taste.com.au
Adapted from Taste.com.au
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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