Dietary: Vegan | Soy Free

Yield: 10-12 | Prep time: 15 mins | Ready in: 45 mins
Sourced and adapted from: californiaoliveranch.com

INGREDIENTS:

• DRY
• 300 g ground almonds
• 180 g coconut sugar
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 100 g wholewheat flour
• WET
• 240 g orange juice
• 75 g olive oil
• 2 tbsp finely grated orange zest
• 1 tbsp apple cider vinegar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 100g almond flakes, for decoration

METHOD:

STEP 1: Preheat oven to 180 oC. Oil an 8 ½ inch pan. Line bottom with parchment cut to fit. In a bowl add the ground almonds, sugar, baking soda, salt, and baking powder and flour and sift into the bowl.

STEP 2: Combine the orange juice, oil, zest, vinegar, vanilla and almond extracts in another bowl and whisk until well combined. Pour into the dry mixture and whisk until the batter is smooth.

STEP 3: Pour the batter into the prepared pan. Rotate pan to level the batter and tap it lightly on the counter. Bake 45 minutes, or until the cake is golden brown, the sides have pulled away from the pan and a tester inserted in the center of the cake is clean. The cake will be well risen, but will compact while cooling.

STEP 4: Once cooled, cut the cake in half use some remaining orange juice and pour a light amount evenly over the surface. Then spread a generous serving of apricot jam on top and cover with top of cake. Cover the rest of the outside of the cake evenly with jam, and lightly sprinkle almond flakes evenly across the cake. Serve and enjoy!