Welcome back, I am so pleased to bring you my new favorite Paleo treat: “Sunflower Cake” or “Apricot Almond Cake” if you prefer, or even “Cake with Two Names” (or even three)! No matter what you call it, it is inspired by Mary Berry’s Wobbly Apricot Tart, but it’s CAKE! PLUS, it’s Paleo, which means no dairy, no gluten, no grains, and no problem.
There is no refined sugar in the recipe, but unfortunately, the almond paste comes with lots of sugar in it and my local stores don’t stock a almond paste that isn’t already sugar sweetened. Marzipan is one of my favorite flavors, and it’s apricot season here, and the fruit has been marvelous this year! That means it’s time for this delicious Apricot Almond cake.
So without further ado, here’s the recipe: (And you don’t have to have a mixer to make it!)
- 1 cup almond meal
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 teaspoon sea salt (I’m using Pink Himalayan Rock Salt)
- 1 teaspoon Baking Soda
Stir together and break all clumps.
- Then add 3/4 cup coconut milk
- 2/3 cup coconut oil (it’s hot here today, so mine was already liquid, but if yours is pretty solid warm it slightly until it’s soft)
- 2/3 cup honey (you may sub in maple syrup)
- 4 large roughly treated fresh eggs
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract (sounds like a lot, I know. If you vanilla or almond extracts are extra strong, adjust accordingly.)
Stir together, and pour into a 9 inch round cake pan that has been buttered with coconut oil and lined with waxed paper (the waxed paper is an optional step that zero waste folks will be fine to skip).
- 2 large fresh apricots, peeled, and sliced thin
Place the apricot slices evenly around the edge of the cake for sunflower petals. I used two large apricots in the video, but I’ve since been back to the market for more and they were quite small the second time, so use what works for your situation. It’s never wrong to have a few left lovely fresh apricots left over for snacking.
Roll paste into snakes, cut into even rounds and roll into little balls to be used for the middle of the sunflower. Use a little powdered sugar to keep the paste from sticking to everything. Any extra almond paste may be chopped and stirred into to the batter.
Bake at 350 degrees, conventional oven, for 30 minutes or until a toothpick comes out clean.
Let me know what you think of my recipe. I think it works as a dessert and as a breakfast cake. And as you can see in the video, it’s easy to make in only 6 square feet plus oven and a sink for doing dishes.
Thanks for visiting my blog and stay tuned for many more great new recipes that you can make, even in a teeny tiny kitchen! Even if you live in a tiny house like we do, you don’t have to sacrifice flavor!