Apricot Almond & Poppyseed Cake – GoodFor
With so many delicious, juicy apricots around in Summer, we thought what better way to use up any slightly too ripe fruit than to make them into a cake. Nobody does cakes quite like The Caker so...
Ingredients
- 6 ripe apricots, stones removed, each cut into 6 slices
- 200g spelt flour
- 100g almond meal
- 180g coconut sugar
- Generous pinch sea salt
- 1 tbsp poppy seeds
- 1 3/4 cups coconut, almond or oat milk
- 2/3 cup light olive oil* or rice bran oil
- 1 tsp vanilla extract
- 2 tsp baking soda
- 2 tsp apple cider vinegar*
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