I hope your ready for another healthy Italian recipe! (Read all about Project Healthy in Italy here)
Apricots and peaches are in season and I just had to make a healthier version of the Italian apricot and olive oil cake. I love the way Italians cook with healthy olive oil instead of milk products and unhealthy, refined fats.
You can add sambuca which is normally done and top with flaked almonds but I choose to make the recipe with pine nuts for a twist (and because I forgot to buy almonds in the store!) 😉
My version may be denser than the original recipe as it does not contain self- raising cake flour and white refined sugar, but it is really moist, filling, tasty and a lot healthier than the original version.
I hope you give it a try!
Spelt Apricot and Olive Oil Cake- Torta all’olio e albicocche
- 220 grams (1 1/3 cup) sifted white spelt flour
- 2, 5 dl. (1 cup) acacia honey
- 250 ml (1 cup) unsweetened almond milk
- 1 ts. vanilla extract or 1 ts vanilla powder/seeds from one pod
- Zest from one lemon
- 1 tbs. lemon juice
- 100 ml (½ cup) extra virgin olive oil
- ½ ts. salt
- 4 ts. baking powder
- 2 eggs
- 7-8 apricots
- 1 handful pine nuts
How to: Sift all the dry ingredients in a bowl and dissolve the honey in the almond milk by warming slightly on the stove. Add vanilla, lemon juice, olive oil and zest. Mix together. Beat the eggs slightly and add to the liquid (make sure it is not hot!) before mixing into the dry ingredients. Mix until the batter is smooth.
Grease a cake pan with olive oil or coconut oil, or line with parchment paper. Add the batter. Slice the apricots and layer on top together with the pine nuts.
Bake in the middle of the oven at 180 Celsius (350- 360 Fahrenheit) for about 40 – 50 minutes. Time varies so take care to make sure it does not burn. Cover with tin foil or parchment paper to keep from browning to much while baking if needed.
Cool completely before slicing. Enjoy!