in Dessert Recipes

Apricot and almond cakes without flour and sugar

updated

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Ingredients for 4 servings:

  • 4 apricot(s) (halves) or peach/nectarines, fresh or from the can
  • 4 dates, dried or more to taste
  • 1 banana(s)
  • 1 egg(s)
  • 30 g spelt semolina
  • 30 g almonds, ground
  • 1 tsp baking powder
  • 60 g low-fat curd cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low carb, for 4 small ovenproof dishes

Pour boiling water over the dried dates and let them stand for about 20 minutes. Preheat the oven to 200°C (top/bottom heat). Lightly grease four small ovenproof dishes. Puree the dates with 50 ml of the soaking water. Mash the banana. Divide the apricot halves (pat dry canned dates beforehand) between the dishes. Mix all the batter ingredients with a mixer. Pour equal amounts of the batter over the apricots. Bake on the middle rack for about 20 minutes, until lightly browned. Let the cakes cool. Turn out onto plates and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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