Super soft, dairy-free cake to sweeten up your day!
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Friday calls for cake, am I right? I mean, don’t we all need that extra sweetness over the weekened.
Isn’t it delicious to wake up on a Sunday morning, seat by the window with a nice cup of cappuccino and a fragrant slice of cake?
If you are an apricot and almond lover, you are going to really enjoy this cake. The recipe is very simple and will get you a very soft cake.
Made with no dairy, it is also suitable for people with lactose intolerance.
Give it a try and tag me on IG if you like it! @the_fit_mediterranean
- 200 g type 1 flour
- 90 g almond flour
- 10 g baking powder
- a pinch of salt
- 100 g light brown sugar
- 100 ml almond milk
- 2 eggs
- 80 ml vegetable oil
- juice of 1/2 lemon
- 2 tbsp passito wine
- 1 tbsp light brown sugar
- fresh and juice apricots
Cut apricots in half and dress them with the wine, tbsp of sugar and lemon juice. Toss them around and let marinate while you make the batter
In a bowl whisk up eggs and sugar until light and foamy. Add in milk and oil then sift in the dry ingredients.
Pour the batter into an 8inch cake pan, lined with parchment paper. Press the marinated apricots on top
Bake in pre-heated oven at 180C for about 40-45 min
Allow the cake to cool down completely, then dust it up with some powdered sugar