This is an incredibly easy and wholesome recipe, and great for using up other old fruit like plums, nectarines and peaches which work brilliantly as well.
Obviously, cakes aren’t “healthy” but this one has no sugar or flour so is better than most. Yet it is jam-packed full of fresh seasonal fruit (I chose apricots).
Apricot and Almond Cake
- 4 apricots
- 100g ground almonds
- 100g butter, softened
- 100g maple syrup (or unrefined caster sugar works well too)
- 1½ tbsp gluten-free self-raising flour
- 2 eggs
- ¼ tsp vanilla essence
- Handful of pine nuts
- Preheat the oven to 200C (or 180C for fan ovens).
- Cream the butter until really soft and gradually add the eggs and maple syrup. Give them a good whisk and get some air into the eggs.
- Then add the vanilla essence and ground almonds. (If you have a lemon or orange lying around a few gratings of zest would be really lovely too.)
- Pour into a ovenproof dish and top with the halved and pitted apricots and sprinkle on the pine nuts.
- Sometimes the fruit sinks all the way through so I tend to use a shallow bigger dish to make sure they don't disappear as they look so pretty peaking out the top!
- Cook for 20 minutes then turn down to 150C for another 10 minutes. You want it to be cooked through but with a moist crumb. The easiest way to check is with a skewer or the tip of a knife and you want it to come out looking clean.
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