Apricot season is upon us, and that's why we bring you this recipe for a traditional apricot traybake cake. Although it is not so traditional, we reduced the calories and added some juiciness, without compromising on the flavour.
Nutrition (1 serving)
- 108 kcal
- 10,3 g carbohydrates
- 5,3 g fats
- 4,8 g protein
Per 12 portions
- 370 g apricots
- 1 tbsp lemon juice
- 2 eggs
- 120 g vanilla powdered sweetener
- 50 g butter
- 100 g wholegrain spelt flour
- 25 g coconut flour
- 20 g vanilla protein powder
- 1 pinch salt
- 2 pinches cinnamon
- 4 g baking powder
Instructions
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Blend half of the apricots with lemon or lime juice until you have a smooth puree. Set it aside. In a large bowl, mix the eggs with the sweetener to a foam. Slowly add some melted (not hot) butter.
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In a separate bowl, mix the flours with protein, baking powder, salt and cinnamon. Sieve the dry mixture into the egg mix.
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Finally, add the apricot puree and mix lightly, so the batter mixes with the apricots.
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Pour it into a baking tray lined with baking paper. Top with remaining apricots and press them lightly into the batter. Bake at 170 degrees for 40 minutes or so.
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Leave the cake to cool, then dust it with sugar and take a picture! Enjoy!
