Apricot Almond & Hazelnut Cake

This cake is flourless as made with ground almonds & polenta, perfect for gluten free baking if required.  The homemade apricot & fig jam with chia seeds really makes this cake quite unique and incredibly satisfying.  A guilt free cake!

You will need...

Food processor

1 x 20cm springform cake tin

200g ground almonds
50g fine polenta
200g dried apricots
150g unrefined golden caster sugar
5 cardamom pods, cracked
1 tsp baking powder (gluten free if required)
6 large free-range eggs at room temperature
1 tsp rosewater
2 tbsp fresh lemon juice
2 tbsp chopped hazelnuts
1 tbsp dried rose petals
For the Jam
100g dried apricots
100g dried figs
1 tbsp chia seeds
2 tbsp fresh lemon juice
2 tbsp raw honey or maple syrup

To make...
Makes 1 cake
  1. Preheat the oven to 180oC/Gas 4
  2. Crack the cardamom pods and place into a small saucepan, add the apricots and 250ml of cold water, bring to the boil & simmer for 10 minutes or until the water has been absorbed by the apricots, be careful not to let the pan run dry, keep an eye on it, rinse the pan
  3. Remove the apricots from the pan and place on a dish to cool down, discard the pods but leave the seeds with the apricots
  4. Line your cake tin with non-stick baking parchment and grease the sides with coconut oil
  5. In your food processor place the ground almonds, polenta, sugar, baking powder, eggs & apricots, blend for 2 minutes, scrape any mixture off the sides, pour in the lemon juice & rosewater, blend again for another 2 minutes
  6. Pour the mixture into your prepared tin, bake for 40 minutes, rinse the processor
  7. While the cake is baking prepare the chia jam by placing the apricots & figs 200ml of cold water into the same saucepan you used in step 2
  8. Bring to the boil & simmer for 10 minutes or until all the water has been absorbed
  9. Pour into the food processor & blend for 1 minute, scrap the sides & blend again for 1 minute
  10. Pour into a small bowl, add the honey, lemon juice &chia seeds & mix thoroughly
  11. Set aside for 10 minutes to set, stirring occasionally to stop the chia seeds sticking together
  12. Check to see if the cake is cooked after 40 minutes with a cake tester, it should be clean, if not cook for another 5 minutes but no longer
  13. Leave the cake to cool in its tin
  14. Once cooled spoon the jam mixture over the entire top of the cake, sprinkle the hazelnuts & scatter the rose petals
  15. The cake will stay fresh for 1 week if stored in an airtight container

Nutritional Info
Per Serving 129g
358 kcal | fat 15.6 |  saturates 1.9g |  carbs 39.1g |  sugars 34.5g |  fibre 5.9g | protein 12g  | salt 0.32g  

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