APRICOT CAKE
INGREDIENTS (SERVES 6):
50 g ground almonds
150 g oat flour
125 ml YOSOY 0% oat drink
125 g vegan yoghurt
125 ml extra virgin olive oil
80 g dates
1 sachet of baking powder (16g)
zest of 1 lemon and 1 lime
6 apricots
PREPARATION (STEP BY STEP)
1. Preheat the oven to 180ºC with heat up and down. Line an 18 cm circular or rectangular cake tin with parchment paper.
2. In a bowl, soak the dates in hot water for 10 minutes.
3. Place the oat drink, drained dates, yoghurt and oil in a blender and blend very well.
4. Add the lemon and lime zest. Add the ground almonds, oat flour and baking powder. Mix by hand and pour the batter into the mould.
5. Cut the apricots into 6 pieces each and place them on top of the batter. Bake at 180°C with heat up and down for 45-50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Remove and allow the cake to cool before cutting. You can decorate it with some pistachios and mint leaves on top.
