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
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 http://buttoni.wordpress.com/2011/09/13/marmalade-cake/ (an excellent site for low carb recipes).
Photo taken by the founder of Recitries!