This Apricot Cake is Dairy-Free, Gluten-Free, and You Would Never Know It!

Image by Timo Helms from Pixabay

When you hear dairy-free and gluten-free, you probably think dense. But this almond and apricot cake is far from it, and will be your new favorite.

Recipe

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K É I K M E E L A I Ó L A D O 🕊 . If your anything like me and a total sweet tooth you may be on a hunt for healthier alternative recipes to your baking. I wanted to use our fresh apricots as soon as possible and this simple olive oil cake with honey and almonds is so quick and easy to make. Moist, flavourful, and a little guilt free 😉. . Olive Oil, Almond and Honey cake with fresh Apricots . INGREDIENTS •1 cup almond meal •1 cup self raising flour •1/4 teaspoon baking powder •1/4 cup honey •1/3 cup olive oil •2 eggs beaten •2/3 cup milk •1/2 teaspoon almond extract •5-6 fresh apricots quartered •2 tablespoons apricot jam . METHOD 1. Preheat the oven to 180ºC. Line a 8” cake or flan tin with baking paper. . 2. In a large bowl, whisk together the flour, almond meal and baking powder. In a medium bowl, whisk together the olive oil, milk, eggs, honey and almond extract. . 3. Make a well in the center of the dry ingredients and pour in the olive oil mixture. Stir the ingredients together with a spatula until they are just combined but do not overmix. . 4. Pour batter into your baking tin and place sliced apricots over the top, cut side up. . 5. Bake in oven approximately 30min until golden, insert a skewer in the centre to check cake has been cooked through. While hot, brush the top with apricot jam. . #oliveoilcakes #apricotalmondcake #greeksandtheiroliveoil #healthierbaking #freshapricots #seasonalproduce #greekfoodie #greekfoodblogger #greeksmelbourne #summerbakes

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  1. Preheat your oven to 350 F and put some parchment paper on the bottom of a springform pan, but grease the sides of the pan as well.
  2. Take 5 oz of apricots and put them into a saucepan with a little bit of water and a couple of cardamom pods.
  3. Let the liquid come to a bubble for 10 minutes, turn it off, and wait for the apricots to cool before you take 5 of them out and tear them into halves to use for garnish.
  4. For the rest of what’s left in the saucepan, dump everything into a food processor.
  5. Add in with 2 cups of ground almonds, 1/3 cup of fine ground polenta, and 3/4 cup of white sugar, a teaspoon of baking powder, and 6 eggs.
  6. Run the food processor until a batter forms, and then add in 2 teaspoons of lemon juice and 1 teaspoon of rose water and run it again for just a couple seconds.
  7. Pour the batter into the pan and put the reserved apricots around in a circle or whatever design you want.
  8. Bake for 40 minutes, brush it immediately with some apricot jam that’s been loosened by lemon juice, and enjoy!