Apricot Cake - Gâteau d'Abricots
Très vite fait, très vite mangé, ce gâteau est parfait pour tenir le rythme rapide de Juin. This apricot cake is quick to make and disappear even faster. This recipe is suitable for lactose-free diets, and perfect for busy summer months when the stone fruit are the ripest.
Ingredients
- Abricots bien mûrs Ripe Apricots *
- 80 g (2/3 Cup) Crème d’Avoine Cream of Oats **
- 80 g (2/3 Cup) Sucre Sugar
- 2 Oeufs Eggs
- 80 g (2/3 Cup) Farine Flour
- for the top Amandes Effilées Slivered Almonds
Instructions
- Mélanger la crème d’avoine, le sucre, les oeufs et la farine. (Mix together cream of wheat, sugar, eggs and flour until well blended)
- Dans un moule beurré, verser la pâte. (Pour the batter into a buttered baking pan).
- Poser les fruits coupés en morceaux. (Slice the apricots in half, remove the pits and place on the batter cut side up).
- Parsemer d’amandes effilées. (Sprinkle with slivered almonds).
- Faire cuire dans un moule préchauffé à 180°C. (Preheat the oven to 350°F and bake for about 30 minutes).
- C’est tout! (That's it!)
Notes
*Ou des pêches et des groseilles (or use peaches and red currants)
** Ou d’Amande (or use Almond Cream) it is a good substitute (to oat cream) as well, or regular cream if you do not have any dairy allergies.
Oat and almond cream can be found in normal French supermarkets there is no need to go to an organic store. These creams are usually found close to the soy, almond and oat milks. I am lactose-free, so this recipe is suitable for anyone with dairy sensitivities.
Tried this recipe?Let us know how it was!