It might surprise you this delicious cake is gluten, dairy and gain free.
We had some organic vegetables and fruit delivered and among the selection were a handful of juicy apricots.
With all the beautiful surroundings I decided to make the most of my visit and make a cake.
I am really pleased with how this turned out. You could try other fruits like nectarines or the traditional pineapple.
The good thing about paleo cake is you can even have it for breakfast and not feel too guilty!
- Apricots (around 6)
- 1 1/2 cups ground almond
- 1/2 cup coconut flour
- 5 eggs
- 2 tbsp maple syrup
- Handful chopped dates
- Toasted almonds
- 1/2 cup almond milk
- 1 x tsp organic vanilla essence
- Tsp baking powder
- Handful dates
- 3/4 cup Coconut cream
- Honey to taste
Preheat your oven to 180 degrees. Grease the base of your cake tin with some syrup and water.
Add the ground Almonds, coconut flour and eggs to a mixing bowl. Begin folding the mixture and then add the syrup, essence and dates.
Evenly spread over the fruit in the tin. Avoid moving the fruit when doing this.
While the cake is cooking add dates to a food processor. Fill with water just below the level of the dates. Blend until you have a thick date syrup. If this is too thin, add more dates.
Allow to set in the fridge, ideally for an hour.