APRICOT AND ALMOND CAKE WITH OATS AND COCONUTS

Dried apricots


I don’t think I really have realized that Christmas is coming up very soon. That or I have managed to imbibe myself with the beauty of low-profile Christmases. I can’t say if it’s my inner stupidity or wisdom that is in charge and I am not sure I want to know as there’s a 50% chance that I get an answer I don’t want to hear. Still I do some Christmas related things and I am even enjoying them, like baking traditional Swedish sweets with my children and at least thinking about getting a Christmas tree. Maybe today’s the day… Anyway, here is a cake that works both at Christmas and for the rest of the year and it is my first entry for
this month’s HotM; I have given the cake a healthier touch by using oats, cane sugar and rice oil but let’ not forget that apricots, almonds and even coconut are pretty good for you too. It’s a matter of balance when it comes to sweet things.

Apricot and Almond Cake with Oats and Coconut

APRICOT AND ALMOND CAKE WITH OATS AND COCONUTS

100 ml/0,42 cup small oats
100 ml/0,42 cup grated and dehydrated coconut
150 ml/0,63 cup milk
100 g/3,5 oz dried apricots
60 g/2,1 oz blanched almonds
3 eggs
200 ml/0,63 cup or more of cane sugar. Cane sugar is less sweet that white sugar so pack the measure well and taste the batter to see if it is sweet enough for you.
100 ml/0,42 cup rice oil or canola oil
350 ml/1,5 cup flour
1 tsp baking powder

– Put oats and coconut in a small bowl and add milk. Leave it soak.
– Chop almonds and apricots and mix the apricots with the flour. (this is supposed to prevent the dried fruit from sinking to the bottom)
– Whisk eggs and sugar fluffy before adding the oats, coconut and milk. Stir well.
– Add oil and almonds and then flour, apricots and baking powder. Stir well.
– Put in a cake tin and bake in a pre-heated oven (175°C/350°F), I used a ring form and baked the cake for about 25-30 minutes. Use a toothpick to check if it is ready.

Apricot and Almond Cake with Oats and Coconut

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