From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Apricot Cake
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Instructions
1
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Preheat the oven to 180°C (350°F) convection. Pit the dates, roughly chop them, pour boiling water over them, and let them soak for 10 minutes.
2
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Meanwhile, wash, halve, and pit the apricots. Grease a baking pan or frame (not necessary for a silicone pan).
3
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Place whole wheat flour, almonds, baking powder, and spices in a mixing bowl and stir. Remove half of the date water and set aside; finely puree the dates with a fork.
4
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Add date puree, eggs, oil, apple puree and bitter almond flavoring to the batter and mix well, gradually adding the remaining date water.
5
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Pour the batter into the springform pan, arrange the apricot halves on top, and press them lightly into the batter. Bake the cake for 30 to 35 minutes at 180°C (350°F). Before removing it from the oven, check if the cake is done by inserting a toothpick into the center.
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Tips & Tricks (5)
- Ripeness is Key 🍑Choose fully ripe, fragrant apricots that yield slightly to gentle pressure for the most intense flavor and natural sweetness in your cake.
- Moisture Magic 💧The unsweetened applesauce is crucial for keeping the cake moist - ensure it's at room temperature for better ingredient integration.
- Almond Flavor Depth 🥄Use high-quality bitter almond flavoring sparingly - just a few drops can elevate the entire cake's aromatic profile without overwhelming the delicate apricot taste.
- Date Sweetening Technique 🍊Soak Medjool dates in boiling water for 10 minutes before blending to create a smoother, more integrated natural sweetener for the cake batter.
- Fruit Placement Pro 🥄Gently press sliced apricots into the top of the batter just before baking to prevent them from sinking and ensure beautiful, even fruit distribution.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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