Inspired by a cake my mama threw effortlessly together last week in desperation to use up some of the plums from the tree in our front garden, this cake is super simple and seasonally delicious. It is one of the moistest, lightest cakes you have and will ever encounter, I'm sure of it. Most of the flavour comes from the natural juices and essence of the fresh apricots (you can also use peaches, plums, nectarines or other seasonal fruit of choice - it will literally work with anything; berries, banana, citrus fruits etc etc), which goes so well with the creamy, nuttiness of the ground almond batter.
This is such a summery recipe and it feels so energising, refreshing and nourishing to eat the vibrant fruits that nature offers up this time of year. I am a firm believer that we truly need exactly what the Earth provides for us in certain seasons / situations. I have been craving juicy, hydrating fruits all summer - probably due to the dry, hot weather - and feel so grateful to have things like peaches, apricots and nectarines thriving in abundance right now.
This is such a quick and easy recipe and I would seriously recommend it, especially if you have some over-ripe fruits to use up. All the ingredients, as always, are 100% natural and unrefined and thus dairy free, gluten free and refined sugar free.
+ A quick note on sugar: my opinion is that all sugar is sugar, it is received very similarly by the body, however it does make a difference using coconut sugar as it's is higher in fibre and other vitamins and minerals than regular white sugar or other highly processed sweeteners. I also use almost half the sugar required in most similar standard cake recipes, so that's something.
8-10 medium apricots (or a similar amount of other fruits of choice. I'd suggest roughly 5 peaches or nectarines, 8-10 plums, 4-5 oranges or lemons - also feel free to use a combination of several different fruits)
120g ground almonds
3 eggs (replace with equivalent of flax or chia gel for vegan option, although I haven't tested this)
100g coconut sugar
140g coconut oil
65g buckwheat flour (can also use self raising gluten free flour or standard self raising flour)
1 teaspoon baking powder
1 teaspoon vanilla extract, paste, powder or fresh vanilla pod seeds
Pinch of salt
+ extra coconut oil and coconut sugar, for greasing
Preheat the oven to 170c.
Line a 9 inch cake tin (I like to use one with a removable bottom, for ease) with baking paper and grease with the coconut oil and sprinkle with coconut sugar (enough to evenly cover the entire base) and a pinch of salt.
Slice your fruits of choice into flat disks, however possible. I sliced my apricots in half only once, and removed the stone, but for peaches and nectarines you might want to slice four times for thinner layers. Then, lay the fruit - open side facing down and skin side facing up - over the entire base of the tin. Cover as much of the tin as possible and fill any gaps with smaller slices of fruit.
Next, make the batter. Whisk all of the remaining ingredients together in a bowl or combine in a mixer or a food processor. Once smooth, pour the mixture into the tin, covering every inch of the fruit. Smooth to even out with a spatula or back of a spoon.
Bake for 40-45 mins, testing to see if the centre is cooked through by poking a knife or skewer into the middle. If it comes out clean, it is ready, but if it brings a lot of raw looking mixture with it, leave it to bake a little longer. If the top begins to darken too much, cover with foil for the remaining time.
Once cooked, remove from the oven and leave for a few minutes until cool enough to handle. Remove the cake from the tin and gently flip it upside down onto a large plate or cake stand. Carefully remove the baking paper, pressing it away from you as you peel it away, to avoid any pieces of fruit coming with it.
Leave to cool for a minimum of 30 minutes, then either enjoy warm or leave for longer and enjoy at room temp.
I enjoyed mine with yoghurt (I like soy, almond, cashew or coconut, but you can also use natural probiotic yoghurt). You could also serve with vegan cream (I like Oatly). I also added a little fresh grated ginger, but it would also be nice with fresh herbs like mint, thyme or lemon verbena, depending on the fruits you've used.
+ Store in an airtight container either at room temperature or in the fridge. I left mine at room temperature and it lasted for 4-5 days.