Author Notes
My kids are always looking for something to eat after school, they are picky but in a good way..the snacks have to be healthy, no soda, no chips, not processed food, should be easy to eat...
I am happy because they are making smart and wise choices and I want to support that anyway I can. So I ensure that there are good snack options available, nuts, fruits, dehydrated vegetables, dehydrated fruits etc.
Todays post is one such recipe which is very healthy and yet tasty. Today I added a touch of cardamom to this cake and I feel it complimented the almond flavor so well. Made from whole wheat flour, no butter, no sugar and no eggs...I don't mind if she eats an extra piece
Apricot Almond cake. —Anagha
Ingredients
-
20
Dried Apricot ( seedless)
-
1 -1 1/4 cups
milk
-
1/2 cup
oil
-
1 cup
Whole Wheat flour
-
1 teaspoon
Baking Soda
-
1 pinch
Baking powder
-
1 pinch
salt
-
1/4 teaspoon
Cardamom powder
-
1/3 cup
Chopped Almonds
Directions
-
Soak Apricots in warm milk for 4-5 hours( or in the fridge overnight), you can also use Almond milk if you want to make this dairy-free.
-
Preheat the oven to 350 F.
-
Grind the soaked apricots in a blender, it does not need to be quite pureed.
-
Pour the apricot mixture in a large bowl. Mix oil and cardamom powder in the apricot mixture
-
Sift the flour, baking soda, baking powder and salt together.
-
Add flour mixture to the apricot mixture, one spoon at a time.
-
Do not over mix but just make sure that there are no dry flour patches.
-
Spray a baking dish and pour the cake batter.
-
Bake at 350F for 30-35 mins until done
-
The cake of the color will depend on the color of the apricot, it may be brown or orange.
See what other Food52ers are saying.