Sorry for my absence!
MOVING IS STRESSFUL.
Now I am all packed up and sofa hopping I have limited kitchen facilities.
This week luckily, I am at home with the parents and taking full advantage of the kitchen.
Being a traditional cook, my Dad is wary of my healthy recipes, especially those lacking in the old school baking staples. This week I hope to convert him and prove that tasty food doesn’t have to be laden with cream and sugar. Although, I won’t deny they are also delicious.
With the sun shining, I thought a nice fruity cake would be perfect. Delicious almond sponge with apricots and blueberry jam.
This is really easy to make and doesn’t need to many ingredients either.
- 3 x eggs
- 2 x cups ground almonds
- 3/4 cups coconut milk
- 3 tbsp maple syrup
- 2 caps of organic almond extract
- 1/4 cup arrowroot flour
- 1 x heaped tsp baking powder
- 3 apricots
- Coconut oil to grease tins
Blueberry Jam Filling:
- 1 x cup blueberries
- 3 tsp maple syrup
- 1 tbsp arrowroot
- 100ml water
You will need 2 sandwich tins about 15cm in width.
Use the coconut oil to grease the tins and leave to one side. Preheat the oven to 180 degrees.
In a mixing bowl, combine the ground almonds, coconut milk, eggs, baking powder, arrowroot and maple syrup. Mix together until evenly combined. Add the salmon essence and mix together again.
Split the mixture into the two cake tins evenly.
Cut your apricots into halves and place with the skin facing up into one of the tins.
Pop the tins into the oven and bake for 25 minutes until lightly golden on top.
Whilst the cakes are cooking, place the blueberries, syrup and water into sauce pan and allow to boil for about 10 minutes. At this point, sift the arrowroot in and mix ensuring to break up and lumps in the flour.
Continue to cook one a low heat for another 10 minutes until you form a thick jam like texture. Take off the heat and allow to cool
When the sponge is cooked, removed from the heat and allow to cool. Use a knife to remove the sponge from the cake tins.
On the plain layer, smother the blueberry jam.
Place the apricot layer on top and scatter with some toasted almonds.