Delicious apricot and brazil nut meal cake. Enjoy this super moist, beautifully textured gluten, dairy and refined sugar free cake with apricots, lime zest, rosewater, cardamom spice and topped with Davidson plum jam and bee pollen. This sweet treat aids digestion stimulating the bowels, supports the blood, maintains a healthy immune system, protects cells and nerves. High in selenium, iron, potassium, Vitamin C and antioxidants. Served on it’s own or with coconut ice-cream or vanilla coconut yoghurt.
INGREDIENTS
- 150g organic dried apricots
- 250ml cold water
- 3 cardamom pods
- 200g ground brazil nut meal
- 50g fine polenta (not instant)
- 1 teaspoon baking powder (gluten free)
- 75g coconut sugar
- 6 large eggs (organic free range)
- 2 teaspoons lemon juice
- 1 teaspoon rosewater
- Coconut oil for pan greasing
To Decorate
- 2 tablespoons Davidson plum jam
- 2 tablespoons desiccated coconut toasted
- 2 tablespoons bee pollen
- 1 teaspoon lime juice plus the zest
METHOD
For ease I use a square silicon baking tray coated with coconut oil. I place the silicon tray on a sturdy baking try for support and ease of movement. Or you can use a 20cm round springform cake tin.
- 1. Place dried apricots into a small saucepan, cover them with cold water, drop in the cracked cardamom pods to release the seeds. Bring to boil then simmer for 10 minutes until water is evaporated and the apricots are plump.
- 2. Blend/food process/thermomix brazil nuts in to a meal
- 3. Let the apricots cool, discard the cardamom pods leaving the seeds.
- 4. Preheat the oven 160C. Grease the side of your baking tin of choice if a springfrom line with baking papier.
- 5. Pour and scrape apricots and stickiness into food processor or thermomix. Add ground brazil nuts, baking powder, coconut sugar and eggs. Combine together.
- 6. Scrape done the side of the device add lemon juice and rosewater, blend again
- 7. Pour contents into the baking container.
- 8. Bake for 40mins, if the cake starts to darken on top, cover loosely with foil or baking papier at the 30min mark. When ready the cake will come away from the edges, the top will feel firm and the cake tester will come out with only a few damp crumbs on it. Remove cake to a wire rack.
- 8. Warm the Davidson plum jam with lime juice in a sauce pan then brush over the top of the cake. Sprinkle with toasted coconut, lime zest and bee pollen. Serve on it own or with a scoop of coconut ice cream or vanilla coconut yoghurt. YUM!!
ENERGETIC BENEFITS
Brazil nuts – high in protein, tonifies kidney yang warms & energises
Apricots – contain calcium, magnesium, moisten the lungs, glows the skin.
Cardamom – aids blood sugar balance, antimicrobial, aids the gums
Davidson plum – high in antioxidants to improve brain, heart & eye health
Lemon Zest – High in Vitamin C & Bioflavonoids, anti-inflammatory.