• file:5410_maltese-sugarless-resized.jpg

This sugarless and fat free cake is almost too good to be true! Made with almond meal and apple juice instead of butter and sugar, this fruity mixture transforms into a rich and moist cake. It’s best served with a dollop of ice-cream and a hot cuppa.

Serves
12

Preparation

10min

Cooking

35min

Skill level

Easy
By
Average: 3.5 (150 votes)
Yum

Ingredients

  • 150 g dried apricots
  • 150 g pitted dates
  • 100 g self-raising flour
  • 100 g almond meal
  • finely grated lemon rind
  • 250 ml apple juice
  • ½ tsp vanilla essence

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Cut the dried apricots and dates into small pieces, and then mix together in a bowl with the flour, almond meal and lemon rind.

Make a hole in the middle, pour the apple juice and the vanilla essence and mix well.
Pour the mixture into a ring cake tin lined with baking paper.

Bake in a preheated oven for 35–45 minutes, or until golden.

Leave to cool for 10 minutes.

Serve with apricot compote, cream or ice-cream.