Apricot Loaf Cake with Oaty Coconut Crumble

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    The combination of Anathoth Farm Apricot Jam, lemon and desiccated coconut produces a richly flavoured and moist Apricot Loaf Cake with Oaty Coconut Crumble.

    Serves 12.

    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 + 2 tbsp Anathoth Farm Apricot Jam
    • 6 tbsp coconut oil
    • 2 flax eggs (1 flax egg = 1 tbsp ground flaxseed mixed with 3 tbsp water)

    OATY COCONUT CRUMBLE

    • 1/4 cup oats
    • 2 tbsp desiccated coconut
    • Zest 1 lemon
    • 1 tbsp Anathoth Farm Apricot Jam

    METHOD

    1. Preheat oven to 180°C. Line a loaf tin with baking paper.
    2. In a large bowl, combine all dry ingredients.
    3. 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.
    4. 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.
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