Apricot, pistachio & orange blossom cake loaf


I found some lovely apricots at the market yesterday and decided to make a cake loaf. I love to have a healthy sweet treat with my morning coffee and this one is rich in protein coming from the chickpea flour, grain-free, gluten-free, dairy-free, refined sugar-free, rich in soluble fiber and lots of other goodies. The recipe is inspired by Lindsey S. Love’s Hearty Morning Glory Loaf from her book Chickpea Flour Does It All which I absolutely adore, together with her blog Dolly and Oatmeal!

For the cake loaf (makes 1 loaf)
100g coconut sugar
2 eggs
120 ml coconut oil
75g applesauce
1 tablespoon pistachio butter
1 teaspoon vanilla
2 teaspoons orange blossom extract
120g chickpea flour
70g almond meal
30g arrowroot powder
1 teaspoon pysillium husk
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cardamom
1/2 teaspoon salt
25g shredded coconut
1 apple, peeled and grated
4 apricots, chopped
4 apricots, halved
50g pistachios, coarsely chopped
honey for glazing

Preheat the oven to 175ºC. Line a loaf pan with parchment paper.

In a large bowl, whisk together the coconut sugar, eggs, coconut oil, apple sauce, pistachio butter, vanilla and orange blossom extract. Set aside.

In another bowl, mix together all the dry ingredients: chickpea flour, almond meal, arrow root powder, pysillium husk, baking powder, baking soda, cardamom, salt and shredded coconut.

Add the dry ingredients to the wet ingredients and mix with a spatula until combined. Add the grated apple, the chopped apricots and the chopped pistachios (leave some to sprinkle over the surface of the cake loaf).

Transfer the batter to the loaf pan lined with parchment paper. Place the apricot halves on the surface of the cake and glaze them with honey. Sprinkle with the remaining chopped pistachios and bake for about 1 hour. The cake loaf is ready, if after inserting a knife in the middle, it comes out clean. Enjoy :-)!


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