All the recipes in this blog are free from refined sugar and use either zero or low sugar natural sweeteners. 

These include xylitol, stevia and yacon syrup - demonstrating that it's possible to enjoy sweet goodies without raising your sugar levels.

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Apricot and Almond Cake

I don’t know about you, but a cake recipe that involves little more than lobbing everything into a food processor and pressing the ON button – always gets my vote.
Until the happy day comes when bakers and retailers start catering for people on low sugar diets, keeping off sugar basically requires either a spiritual conversion to full-time savoury or a commitment make each sweet treat that passes your lips yourself.   For this reason I always feel a massive wave of gratitude for quick and simple cake or pud recipes that involve minimal washing up. These kinds of recipes are returned to over and over. This little treasure of a cake is one such godsend. It’s not just super easy, it has a sublime flavour, it’s packed with goodness and has the kind of light, soft, fluffy texture you long to rest your head in.

If you don't own a food processor, a handheld soup blender should whizz the apricots down and blend the wet mixture ok. When you add the dry ingredients you may fare better with a wooden spoon.

400g can apricots in fruit juice
5 large eggs
3 tbsp xylitol
10 drops stevia
250g ground almonds
200g butter (or 100g butter/100g coconut oil)
1 ½ tsp baking powder
2 tsp almond essence
Pinch of salt
4 tbsp flaked almonds

Strain the apricots, and run a little water through to rinse off the fruit juice. Shake and leave to drain for a few minutes.
Put the eggs, sweeteners, almond essence and two thirds of the apricots in a food processor and whizz until well mixed.
Add the melted butter to the cake batter slowly. Mix well.
Put the almond flour, baking powder and salt in a bowl and blend well. Pour into the blender and whizz until mixed.
Pour the batter into a 23cm x 23cm cake tin, lined with baking paper.
Chop up the remaining apricot halves and scatter evenly over the top along with the flaked almonds.
Pop in a preheated oven at Gas Mark 3 325F/170C for 50 minutes.
Test if it’s cooked by poking a knife in the centre to see if it comes out clean.
Let the cake sit for a few minutes and then turn out onto a wire rack to cool.
Store in the fridge

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