Spelt Apricot and Olive Oil Cake- Torta all’olio e albicocche (Project Healthy in Italy)

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!) 😉

 

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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!

 


Spelt Foccacia – Project Healthy in Italy

In light of Project Healthy in Italy ( read all about it here) I will be sharing healthy Italian recipes with you here on my blog. If there are recipes that I really love but aren’t as healthy as I like, I will be re-doing them and giving them a healthier twist.

For example I never use wheat and always spelt flour as it is more nutritious and doesn’t make me bloated or leave me feeling ill, such as wheat does. Spelt is an ancient grain that really has become popular again!

I love foccacia and decided I wanted to develop my own recipe using spelt. This foccacia is fantastic and really easy to make!

Recipe below picture…

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My spelt foccacia is soooo addictive!

Spelt Foccacia

(For the dough)

  • 1 kg white spelt flour (about 8 cups) (not whole grain)
  • 9 dl warm water (about 3, 6 cups)
  • 2 tbs. honey
  • 1 ts. salt (Himalaya salt)
  • 1 pack dry yeast
  • 2 handful coarsely chopped sun-dried tomatoes

How to foccacia: Mix all the wet ingredients in a bowl before adding the chopped dried tomatoes and dry ingredients. Mix to a smooth dough with a spoon. The mixture is suppose to be very wet and pourable.

Let proof in room temperature for 1 hour. Pour the dough into a partchment lined baking tray and and with (oiled fingers) make holes for the oil to settle into. Pour oil over the dough and sprinkle with sea salt flakes. Let proof another 30 minutes before baking in the middel of the oven at 200 celcius (390 farenheit) for 30- 40 minutes. Let cool before slicing.

Herb Oil

  • 0,75 dl (about 1/2 cup) extra virgin olive oil
  • 1  clove garlic (grated)
  • 1 ts dries oregano
  • 1 ts. dried tyme
  • 1 ts. dried rosemary

How to: Grate the garlic and mix eveything together. Set aside for the foccacia.

*Sea salt flakes (Maldon) for sprinkling on top before baking.

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You can’t stop at just one piece!