Amazing Apricot-Pistachio Cake – gluten-free, (optionally) sugar-free


Amazing flavour far beyond that of an ‘ordinary’ cake! Moist and delicious.


1 cup finely ground almonds
1/2 cup coconut flour
1 cup coconut sugar, sugar substitute, or regular sugar (or a blend of them)
2 teaspoons baking powder
4 tablespoons melted butter
1 cup fruit-sweetened (or sugar-free) apricot jam
7 eggs
Extra apricot jam for garnish
Ground pistachios for garnish

For people accustomed to ‘regular’ desserts, this cake can be made with regular sugar; however, in that case, a blend of regular sugar and coconut sugar is recommended to deepen the flavour.

The apricot-pistachio flavour was inspired by Persian pastries with apricot filling and pistachios.

1. Mix the dry ingredients in a bowl, and add in the wet ingredients. (This can be done by hand.)
2. Pour into a square baking pan. Bake at 350 F/180 C for 40-50 minutes, or until done.
3. When cool, spread remaining apricot jam on top of cake and sprinkle with pistachios.

Based on the low carb marmalade cake at (an excellent site for low carb recipes).

Photo taken by the founder of Recitries!


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