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Apricot cake and vegan almonds

ingredients

servings

8

Sliced almonds

1 spoon

Apricots

400 grams

Baking powder for desserts

10 grams

Brown sugar

120 grams

Almond milk

250 mL

Almonds

70 grams

Type 00 wheat flour

160 grams

Desserts from Italy

Apricot cake and vegan almonds

Apricot cake and vegan almonds

vegan with gluten with nuts source of D vitamins

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Apricot cake and vegan almonds

Soft cake thanks to the presence of fruit and almond flour, which, with light toasting, gives the sweet an excellent flavor

Apricot cake and vegan almonds step 1

step 1

First of all, I roasted the almonds in the pan, for eight minutes on low heat and with the lid.

Apricot cake and vegan almonds step 2

step 2

I turned them often to avoid burning and, as soon as they took a bit of color and began to spread a scent almost irresistible to the kitchen, I turned them off and cooled.

Apricot cake and vegan almonds step 3

step 3

Once cold, I put them into flour in the chopped, helping me with a spoonful of cane sugar, taken from the total, and mixed them with flour and yeast in a bowl.

Apricot cake and vegan almonds step 4

step 4

I dissolved the cane sugar in almond milk, warming it a bit. It's enough to be lukewarm, no need to be hot.

Apricot cake and vegan almonds step 5

step 5

I poured warm teaspoon milk in the flour and mixed well with the hand whip. I cut three of the six small apricots and dumped them into the dough.

Apricot cake and vegan almonds step 6

step 6

I poured the mixture into the baking sheet of baked paper and put the spices I had obtained by cutting the other three apricots.

Apricot cake and vegan almonds step 7

step 7

Finally, I sprinkled the surface of the cake with almond blanks and fried it 180 degrees for about 40 minutes.

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