Apricot Matcha Cake

Name: Aprikosen Matcha Kuchen
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 Kuchen (18 cm Springform)
Cuisine: Fusion
Ingredients: 200 g Dinkelmehl; 120 g unraffinierter Zucker (z.B. Kokos- oder Rohrohrzucker); 1 gehäufter EL Matchapulver; 1,5 TL Backpulver; ¼ TL Natron; ¼ TL Salz; 150 ml pflanzliche Milch (Zimmertemperatur); 50 g vegane Butter; 30 g flüssiges desodoriertes Kokosöl; 400 g Aprikosen (frisch oder aus dem Glas)

Fruity and healthy! 🍑💚 This apricot Matcha cake combines the sweetness of juicy apricots with the earthy aroma of Health Bar Matcha. The airy dough provides a perfect base, while the apricots ensure a fresh, juicy enjoyment. A delicious snack or a light dessert that not only tastes great but also provides valuable antioxidants. Ideal for any occasion! 🍰✨

Ingredients for an 18 cm springform pan

• 200 g spelt flour
• 120 g unrefined sugar (e.g. coconut or raw cane sugar)
• 1 heaped tablespoon of matcha powder
• 1.5 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 150 ml plant-based milk (room temperature)
• 50 g vegan butter
• 30 g liquid deodorized coconut oil
• Topping

• 400g apricots (fresh or from a jar)

preparation

Preheat the oven to 180 °C convection.

Mix the dry ingredients in a bowl. Heat the butter in a pot until it is liquid and remove from the heat. In a separate bowl, mix the liquid butter, milk, and liquid coconut oil, and add to the dry ingredients. Process well together into a dough.

Pour the batter into a lightly greased springform pan. If necessary, pit the apricots and slice them. Distribute them over the cake.

Bake for 50-60 minutes. Let cool and then remove from the mold.