HELLO FRIENDS! It’s been a busy and tough week for me. Since I’m somewhat of an emotional eater (who can resist a sweet bar of chocolate in times of stress? ), I was definitely craving a big old creamy, fudgy chocolate cake to stuff my face in as start of the weekend. Just as I was about to buy a (definitely unhealthy) cake at the supermarket (what a no-no!), a friend agreed to meet up for a bake sesh – and we made this amazing recipe instead!
EATING THIS CAKE REALLY HIT THE SPOT. It’s a very rich cake. Filled with almond flour, gluten-free, with real apricots, cinnamon & cocoa powder. Also can be made dairy-free if you skip the frosting. You know I love organic dairy, so I got some organic double cream to use for frosting, which is so much better than the non-organic kind (in flavour, but also in kindness to animals ❤ ).
Prep time: 30 minutes (20 minutes waiting time)
Bake time: 35-45 minutes
Calories: don’t know, don’t care!
Carb to fibre ratio: pretty good since it contains dried apricots and lots of almonds!
For the cake
Almond flour, 200g (bought or home-made*, which is usually cheaper)
*for home-made almond flour, grind almonds in food processor until fine!
Cocoa powder, 25g
Baking powder, 2 teaspoons
Eggs, 6, organic
Cinnamon, 1 teaspoon
Dried apricots, 200g
Lemon, zest and juice of 1
For the frosting
Dark chocolate, 70% cocoa, 150g
Double cream, 150g
- Place water, apricots, lemon zest and juice, and cinnamon powder into a pan, bring to boil and then leave to simmer for 20 minutes or until apricots are really soft.
- Leave to cool down a bit, then puree in a food processor (if you don’t have a food processor, mash repeatedly with a fork (release all your inner frustrations! 🙂 ) until smooth mixture!).
- Pre-heat the oven to 180 C. Line cake tin with butter and sprinkle with flour.
- Mix almound flour, baking powder, cocoa powder and sugar together in a bowl.
- In another bowl , whisk the eggs until fluffy and doubled in volume.
- Gently mix the flour mix with the whisked eggs, then add in the apricot puree, and stir gently, but well.
- Place batter into cake tin, bake for 35-45 minutes depending on your oven, until the cake has risen, set in the middle and until a toothpick comes out clean. Let cool in the tin.
- Melt chocolate in a pan with double cream. Frost your beautiful cake with the chocolate smoothness using a spatula. Leave to cool a bit before eating (if you can).