Apricot Dessert Cake is definitely a treat and when it comes to sugar, there are so many healthier alternatives these days, and here at 10,000 Toes we encourage the use of those.
Apricots are a delicious fruit packed with vitamins, fibre, and antioxidants. They have multiple benefits, including improved eye, skin, and gut health. If you’re used to eating peaches and plums, apricots can be a great way to change up your routine.
You could also try this recipe with peaches, pears or plums!
2 x 410 cans of apricots in juice
¼ cup rice bran oil
1 heaped tsp no-egg replacer powder
½ cup soy milk
¾ cup juice from apricot cans
¼ teaspoon almond essence
1/3 cup caster sugar
1 cup self-raising flour
½ wholemeal flour
¼ cup almonds, chopped
2 cups orange juice (fresh is best)
2 tbsp custard powder, dissolved in extra fruit juice from apricots
Preheat oven to 190 degrees Celsius. Drain apricots, reserving the juice
Mix oil, no-egg replacement powder, soy milk, almond essence and ¾ cup reserved juice
Keep a few of the apricots for later but chop the rest finely and add to the liquid mixture, along with the sugar and flour. Fold together, being careful not to over-mix
Pour Apricot Dessert Cake mixture into prepared baking dish, and place reserved apricots on top in a nice pattern. Sprinkle with chopped almonds and bake for 25-30 minutes until centre is cooked and golden
Heat orange juice in medium saucepan. Mix in custard powder mixture and stir until thickened
Serve cake warm, with custard.
Enjoy with your family and friends on your next special occasion celebration
Energy 1399 kJ (334 Cal)
Protein 5g (6%)
Carbohydrates 44g (56%)
Fat 14g (38%)
For another sweet treat try: Banana & Cinnamon Waffles