Apricot Almond Heart Upside-Down Cake
Amrita Ma Devi
Apricot Almond Heart Upside-Down Cake
Some sweet and spicy chutney to get your digestive system enlivened. Rich in nutrients which boost immunity, improve eyesight and vascular diseases. Apricots are one of the rare fruits which become more potent when dried. They have high levels of iron and copper and help improve digestion by increasing fibre. They are delightfully sweet and tart sour depending on which ones you eat.
COURSE
Dessert
INGREDIENTS
INGREDIENTS
- 6 Fresh apricots halved with 6 cherries.
- 1⅓ cup Almond meal or pulp from milk making – no need to add coconut milk
- 2 eggs
- ½ cup rice malt syrup
- 2 tablespoons coconut milk optional
- ⅓ cup extra virgin coconut oil mild flavor
- ¼ tsp cinnamon powder
- 1 pod vanilla bean
- 1 teaspoons baking powder
- ½ teaspoon nutmeg
INSTRUCTIONS
INSTRUCTIONS
1. Preheat oven to 160C.
2. Grease 20cm cake mold and lay fresh halved apricots on the base insides facing down.
3. Lightly beat eggs and add almond meal, rice malt syrup, coconut oil, cinnamon, nutmeg, vanilla bean paste, milk, and baking powder.
4. Pour onto the fruits.
5. Place dish into an oven tray and bake for 25 mins or until the center of the cake no longer feels wet and when you do a fork prick test it comes out clean
6. Take out of the oven and leave for 5 mins before turning out onto a cake plate.
7.Serve with a dollop of full-fat yogurt or coconut cream.
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