Lifestyle Health

Mini Apricot-Almond Cakes

Mini Apricot-Almond Cakes

This mini apricot-almond cakes recipe is sugar-free, dairy-free, gluten-free and grain free.

Mini Apricot-Almond Cakes

Ingredients

  • 2 cans apricot halves
  • 1 Tbsp butter, soft
  • 4 Tbsps butter, melted
  • 4 free-range eggs
  • 1 cup almond flour
  • 1 tsp vanilla powder
  • 3 Tbsps raw honey
  • 1 tsp grated lemon zest

 

Method

  1. Preheat the oven to 180 degrees C.
  2. Use 1 tablespoon of the butter to coat the bottom and sides of six ramekins.
  3. Rinse the apricot halves and place four or five in each ramekin (enough to cover the bottom).
  4. Separate your eggs, placing the yolks in one mixing bowl and the whites in another.
  5. Beat the egg whites to stiff peaks.
  6. Stir the almond flour, vanilla, lemon zest, and honey into the the egg yolks.
  7. Melt the remaining butter, and stir it into the egg yolk mixture.
  8. Spoon about a third of the beaten egg whites into the mixture and fold it in to loosen the mixture. Fold in the rest of the egg whites until just incorporated.
  9. Divide the batter evenly over the apricots.
  10. Bake for 25-30 minutes until set.
  11. Remove and cool for five minutes.
  12. Serve.