Healthy apricot cake
- Total Time: 8 hours 30 mins
- Yield: 6 1x
Description
All the sweetness in this healthy cake comes from honey for a guilt-free treat.
Ingredients
Sponge
- 4 eggs
- 1 tsp baking powder
- 3 tbsp (60 ml) honey
- 2 cups (190 g) almonds
- some warm milk plus rum (optionally)
Filling
- 2 cups (500 g) Greek yogurt
- 1 tbsp (10 g) powdered gelatin
- 1 lemon
- 1 tbsp vanilla extract
- 1/3 cup (100 ml) honey
- 1 1/4 cups (300 ml) whipping cream
Topping
- 10 apricots (fresh or canned)
- 1 tbsp rum
- 1 tsp vanilla extract
- 3 tbsp (60 ml) honey
Instructions
- Separate whites from yolks and mix whites until stiff peaks form.
- Finely ground almonds combine with honey and mix with yolks until foamy. Add the whites mixture.
- Preheat oven to 356 F (180 C). Line springform pan (10.2 inch or 26 cm) with baking paper. Spread the mixture evenly into it. Bake for 30 minutes. While still hot, pour warm milk combined with rum over the sponge. Let cool completely.
- Combine yogurt with honey, vanilla, lemon zest. Whip cream and add to the previous mixture. Combine well. Dissolve gelatin according to package instructions and add to the filling.
- For the topping, wash apricots and cook them for a few minutes. Then peel the skin off. Half them and cook with honey on low heat until they let their juice out and the mixture thickens. In the end, add vanilla. Remove from heat and blend into puree. Let cool completely, then spread over the filling.
- Let the cake in fridge over night. Serve the next day.
- Prep Time: 8 hours
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 390
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Frequently Asked Questions
How is this cake gluten-free if it looks like a regular layer cake?
The sponge layer uses 2 cups (190 g) of finely ground almonds instead of wheat flour, bound by 4 separated eggs and 3 tbsp of honey. There is no flour anywhere in the recipe — the almond meal provides structure and a naturally moist, dense crumb that sets during 30 minutes of baking at 356°F (180°C).
Why does the warm milk get poured over the sponge while it is still hot from the oven?
Pouring warm milk (optionally combined with rum) over the hot sponge allows the liquid to absorb into the almond crumb while the cake is still porous and warm. This soaking step keeps the dense almond sponge moist and adds a subtle flavor before it is cooled completely under the filling.
Why does the assembled cake need to sit in the fridge overnight?
The filling uses 1 tbsp of gelatin dissolved and folded into the Greek yogurt and whipped cream mixture. The overnight chill allows the gelatin to fully set the creamy filling so it holds distinct layers when sliced. The recipe says to serve the next day — cutting sooner will give you a runny filling. 
