Soft & light almond cake with apricots

The recipe I come back to, time and time again ♡

I made this cake for a shindig at our place over the weekend. Almond flour, yoghurt, fresh grated ginger, apricots and blueberries. It’s super soft, and can be topped with whatever fruit you wish. A variation of a recipe I’ve shared a number of times now, so it isn’t entirely new! But why change a good thing?

Ingredients:

• ½ cup natural yoghurt

• 3/4 cup  sugar of your choice

• ½ cup olive oil or melted coconut oil

• 3 free-range eggs

• 2 tsp vanilla extract

• ½ cup rolled oats

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 2 tsp freshly grated ginger

• Zest of one lemon or orange

• ½ tsp sea salt

• 2 cups almond flour/meal

Method:

Preheat the oven to 170 °C, and grease a cake tin.

Add all batter ingredients except for the almond flour to a blender or food processor, and blend for about a minute - until thick and creamy. Pour into a large mixing bowl, then fold in the almond meal.

Tip the batter into your prepared cake tin, and smooth out evenly.

For topping - first, I sprinkled over about 1/2 cup sliced almonds, and then topped with the fruit (the almonds prevented the fruit from sinking into the batter).  I used a can of apricot halves and about a cup of blueberries

Bake for 45 minutes, or until a skewer comes out clean when inserted into the middle of the cake.

Will keep for 3-4 days stored in an airtight container.