John Myers
Apricot Cake Low Carb
The perfect apricot cake low carb recipe with a picture and simple step-by-step instructions.
- 170 g Butter, room temperature
- 200 g Raw cane sugar
- 180 g Yogurt 30%
- 2 piece Eggs
- 100 g Whole grain rice flour
- 60 g Cornstarch
- 25 g Ground almonds
- 2 tbsp Tapioca starch
- 2 tsp Baking powder
- 2 tsp Vanilla flavor
- 1 tsp Salt
- 1 piece Lemon, the zest
- 8 piece Fresh apricots
- 2 tbsp Sliced almonds
- 2 tbsp Cane sugar for sprinkling
- Preheat the baking pipe, 180 degrees top / bottom heat. Mix the butter (shouldn’t come straight from the fridge) with the sugar and eggs. Mix in the eggs and yogurt. Stir in the rice flour, baking powder, almonds and starch. Refine with salt, vanilla aroma and lemon zest. Mix well.
- Prepare a baking pan (about 40 by 30) and grease it with butter. Sprinkle with almonds. Pour in the batter and distribute it. Wash, core and quarter the apricots. Distribute the quarters on the dough. At the end, sprinkle with sliced almonds and a little cane sugar. Push into the pipe (middle).
- Bake until the dough has the desired consistency, stick test. About 50 minutes in my form. Also works wonderfully with other fruits such as plums etc.
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