Dairy free apricot cake is a must of the summer season.
Apricots are a real panacea. Source of iron, potassium, calcium, beta-carotene, vitamins of Group A and B, they should be consumed every day, when in season. Better if organic, so as to enjoy the benefits contained in the peel.
In this cake apricots release all their sweetness and help keep the mixture soft for a few days. Perfect as a snack for children, usually reluctant to eat fruit.
The rustic appearance of this flour is given by whole wheat flour. Wholemeal flour maintains the nutrients present in the wheat germ (source, the latter of mineral salts, amino acids and vitamins), and in bran, the outer part, which contains the fibers.
Always prefer whole grain flours, better if using ancient grains to rediscover the true taste of wheat and make healthy and natural cakes.
Dairy free apricot cake: Ingredients
200 g (7 oz) ripe apricots
2 free range organic eggs
The zest and juice of one lemon
4 tbsp date syrup
Pinch of sea salt
80 ml (3 fl oz) mild extra virgin olive oil
200 g (7 oz) vegetable milk
200 g (7 oz) whole wheat flour, sifted
50 g (2 oz) cornstarch
1 tsp organic baking powder
1 tsp organic “Bourbon” vanilla powder
Dairy free apricot cake: Method
- Preheat the oven to 180° C (350° F/Gas 4).
- Wash, dry, and cut apricot into cubes. Beat the eggs with the dates syruo, the zest and lemon juice and salt. Add the olive oil and milk.
- Add the flour, cornstarch, baking powder, vanilla and mix the ingredients quickly. Add the apricots.
- Pour the dough into a cake mold, covered with baking paper and bake for 35-40 minutes.