Fresh sweet almond cake

with apricot

Today a cake that screams for a sunny spot in the garden, on your balcony or on the picnic blanket in the park. Moist due to the almond flour and fresh sweet because of the apricots. The absolute best is when it just comes out of the oven. Serve it like this or with a scoop of vanilla ice cream for the real sweet tooth. And now húp into that kitchen.

Ingredients

• 200 grams almond flour
• 1 tsp baking powder
• pinch of salt
• zest of 1 lemon
• a piece of fresh ginger, peeled and finely chopped
• 50 grams of dried apricots
• 6 ripe apricots
• 50 ml maple syrup
• 4 eggs
• marrow of 1 vanilla pod
• splash of plant-based milk

Preparation

1. Preheat the oven to 170 degrees.
2. Grease a springform pan with butter and line the bottom with baking paper.
3. Place the dried apricots in a bowl with hot water and let them soften for at least 15 minutes. Then cut the apricots in half.
4. Put the almond flour in a bowl and add salt and baking powder.
5. Add the eggs, lemon zest, maple syrup, vanilla, and ginger to the flour.
6. Puree half of the fresh apricots together with the soaked apricots and a splash of almond milk.
7. Add the puree to the batter and mix well.
8. Spoon the batter into the baking pan.
9. Slice the remaining apricots into thin slices and place them on top of the batter.
10. Bake the cake for about 40 minutes. If the top browns quickly, cover the cake with some aluminum foil.

Source image: Toa Heftiba