Apricot Loaf Cake with Oaty Coconut Crumble
Serves 12 people
10 min prep
40 min cook
The combination of Anathoth Farm Apricot Jam, lemon and desiccated coconut produces a richly flavoured and moist Apricot Loaf Cake with Oaty Coconut Crumble.
Ingredients
Apricot Loaf Cake
- 100g Almond meal
- 80g Coconut flour
- 50g Rice flour
- 30g Cornflour
- 2 tsp Baking powder
- 1/4 tsp Salt
- 1 Tbsp Lemon juice
- 1 cup Anathoth Farm Apricot Jam
- 2 Tbsp Anathoth Farm Apricot Jam
- 6 Tbsp Coconut oil
- 2 Tbsp Ground flaxseed
- 6 Tbsp Water
Oaty Coconut Crumble
- 1/4 cup Rolled oats
- 2 Tbsp Desiccated coconut
- 1 Lemon zest
- 1 Tbsp Anathoth Farm Apricot Jam
Method
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- In a large bowl, combine all dry ingredients.
- Make Flax eggs by combining the Ground Flaxseed and water.
- In a separate bowl, use an electric beater to cream jam and coconut oil together until creamy. Add to the dry ingredients along with 1 cup Anathoth Farm Apricot Jam and remaining ingredients. Mix to combine.
- Pour into prepared tin and swirl through 2 tbsp Apricot Jam. Mix together crumble topping ingredients in a small bowl until combined. Sprinkle evenly over bake for 40 minutes, then reduce heat to 160°C and bake for an additional hour. Allow to cool slightly before removing from tin. Enjoy warm.
This Recipe Uses
Apricot Jam 455g
$6.89
455g
