Flourless Apricot Almond Cake
This flourless cake was created by concocting a blend of a killer flavor combination: fruit and almond. The result is a rich, little gem which are not overly sweet. Convenient canned fruit (or fresh) works well. Suggestions would be apricots, peaches, pear, or cherries. If using canned fruit, drain the syrup-laden fruit well.
Supplies you will need:
- small, individual tart dish or tuna fish cans or any small, oven-proof dish
- paring knife
- large spoon
- whisk
- measuring cups and spoons
- small food processor
Ingredients you will need:
- 1/2 teaspoon softened butter plus extra 1/2 teaspoon to grease the dish
- 1/2 cup almonds
- dash of salt
- 1/8 teaspoon baking powder
- 1 egg
- 2 tablespoons honey
- 1/4 teaspoon almond extract
- 1-2 apricot cut into quarters (fresh or very well-drained canned)*
- Grease the tart dishes with 1/2 teaspoon of softened butter. Don't forget to do this!
- Preheat your oven to 350° F.
- Place almonds in food processor and pulse until finely ground to a gritty-like consistency. It's best to use the pulse button. If your grind the almonds too long, you will end up with a nut butter!
- Pulse in salt and baking powder.
- Add the ground almond mixture, honey, and the butter to the mixing bowl. Mix until you have a very thick paste.
- Whisk in the egg and almond extract until everything is smooth and combined.
- Spoon batter evenly into dishes. Top each dish with an apricot half. Gently nudge them into the batter while still showing off their cheery orange faces.
- Bake for 20-25 minutes until tops are a light golden brown (not dark brown) and an inserted toothpick into the cake comes out clean.
- Maintain self-control over your mouth because these small cakes develop a good amount of their flavors during their cooling process.
* You could substitute small peaches, pears, or cherries.