The English Post

Apricots cocoa cakes

APRICOTS COCOA CAKES
Written by Veronica Lavenia

These apricots cocoa cakes are delicious for a summer breakfast or to be served with a cold tea or fruit ice cream. Apricots and date syrup are natural sweeteners that replace sugar. Brown rice flour makes this sweet also suitable for gluten free intolerant and gives these small cakes softness and a lot of lightness.

Apricots cocoa cakes: Ingredients

Serves 6-8

300 g (11 oz) brown rice flour, sifted

1 tsp organic baking powder

50 g (2 oz) raw cocoa powder

1 tsp vanilla “Bourbon” powder

1 tbsp chopped cocoa seeds, chopped

1 organic free range egg

4 tbsp dates syrup

50 ml (2 fl oz) mild extra virgin olive oil (or 80 ml/ 3 floz organic cold pressed sun flower oil)

50 ml (2 fl oz) almond milk

10 fresh apricots, diced

Apricots cocoa cakes: Method

  1. Preheat the oven to 180° (350°F/Gas 4).
  2. Mix the flour with baking powder, cocoa, vanilla, cocoa seeds and put aside. In a bowl, beat the egg with the date syrup, the oil and the almond milk.
  3. Add the dry ingredients to the liquid ones at a time, stirring quickly.
  4. Wash and cut the apricots into cubes.
  5. Pour the dough into the muffins cases.
  6. Add the apricots and bake for 25 minutes.
APRICOTS COCOA CAKES

PH. Veronica Lavenia

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.