Citrus & Almond Flourless Cake with Apricot Glaze

Ingredients

• 2 cups almond flour
• 2 tablespoons citrus zest (orange and lemon)
• 1 cup maple syrup
• 1 third cup coconut oil
• 1 teaspoon baking powder
• 1 cup apricot preserves
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 pinch sea salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or line it with parchment paper.

2. 2

   In a large mixing bowl, combine 2 cups of almond flour, 1 teaspoon of baking powder, and a pinch of sea salt. Mix well to ensure the dry ingredients are evenly distributed.

3. 3

   In another bowl, whisk together 1 cup of maple syrup, 1/3 cup of melted coconut oil, 2 tablespoons of lemon juice, 2 tablespoons of citrus zest, and 1 teaspoon of vanilla extract until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

5. 5

   Transfer the batter into the prepared cake pan and smooth the top with a spatula.

6. 6

   Bake in the preheated oven for 25-30 minutes, or until the cake is set in the center and a toothpick inserted comes out clean.

7. 7

   While the cake is baking, prepare the apricot glaze. In a small saucepan over low heat, combine 1 cup of apricot preserves and 2 tablespoons of lemon juice. Stir until the preserves are melted and smooth.

8. 8

   Once the cake is done baking, remove it from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. 9

   Once the cake is completely cool, pour the apricot glaze over the top, allowing it to drip down the sides.

10. 10

    Slice and serve the cake, garnished with additional citrus zest or fresh fruit if desired.