Apricot Almond Tart
An easy-to-whip-up apricot almond tart, using olive oil creates a rich texture and pillowy base for the sweetness of the apricots. You can prep the ingredients in advance and mix them in one bowl!! If you don’t have fresh apricots (seasonal) you can use canned apricot halves, just be mindful of the syrup and you can always reduce the sugar of the cake itself!
Ingredients
Cooking spray/Coconut Oil for the pan
1 cup all-purpose flour
½ cup almond flour
½ cup Monk Fruit Sugar
1 ½ teaspoons baking powder
½ teaspoon kosher salt
¾ cup unsweetened plain almond milk or other plant-based milk
1 teaspoon apple cider vinegar
½ cup olive oil
½ teaspoon pure almond extract
8-10 Fresh Apricots Halved
1 tablespoon apricot preserves
Directions
Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray or coconut oil. (If you don't have a springform pan, spray a 9-inch cake pan with cooking spray and line the bottom with a circle of parchment paper.)
Whisk all-purpose flour, almond flour, sugar, baking powder, and salt in a large bowl. Add milk and vinegar; stir to combine. Add oil and almond extract; stir until very well combined and transfer to pan. (Note: Gently tap the bottom of the pan to release any pockets of air!)
Arrange apricot halves, cut side up, on top of the cake batter. Bake for 30 minutes. During the final 2 minutes of baking time, whisk apricot preserves and 1 teaspoon of hot water in a small bowl. Remove cake from oven. Brush the top of the cake with apricot preserve mixture.
Return cake to the oven and bake until lightly golden and a wooden pick in the center comes out clean for 10 to 15 minutes. Transfer the pan to a wire rack and let the cake cool for 10 minutes. Remove the sides of the pan and let the cake cool completely on a wire rack, for about 30 minutes
Urban Shaman Pro Tip: Use the baking times as a guideline, not all ovens heat up the same or reach the same temperatures, so be encouraged to trust your eyes!