- Preparation: 20 Minutes
- Cooking: 45/50 Minutes
- Difficulty: Easy
- Servings: 6 people
- Cost: Medium
Ingredients
-
200 g white flour type 0 (I used white spelt flour)
-
180 g light muscovado brown sugar
-
125 ml sunflower oil (cold pressed)
-
100 g ground almonds
-
50 g shelled pistachios
-
15 g baking powder
-
10 fresh apricots
-
1 vanilla pod
-
1 pinch table salt
-
q.s. maple syrup
Preparation
-
- – put the eggs, the sugar, the vanilla seeds and the pinch of salt into a large bowl or food processor;
- – whisk them together till you get a fluffy, stiff cream;
- – sift the flour onto the cream and mix gently, with a rotary movement from the bottom to the top of the bowl;
- – add the ground almonds and mix gently as above;
- – do the same with the baking powder and finally the oil;
- – mix well till they get completely absorbed;
- – pour the mixture onto a 22 cm baking tray;
- – cut the apricots into 4 wedges and arrange them on the cake, sinking them in half;
- – crush the pistachios and sprinkle them on top of the apricots;
- – pour some maple syrup on the surface of the cake with a spiral movement starting from the center to the edges of the cake;
- – bake at 165 degrees for about 45/50 minutes;
Notes
– / 5
Thanks for voting!