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.
This cake is delicious! I made it with my toddler and he sprinkled some frozen berries and chopped pear/tamarillos on top and it came out so well, thank you