Yesterday afternoon, I walked into the home of one of my dear friends to be greeted by the wafting aroma of something delicious baking in the oven. Not only was she baking a cake for afternoon tea but being super organised, she had modified the recipe to: reduce the fat content but include more unsaturated fats, increase the fibre content by adding more fruit and lower the sugar content. And last but certainly not least, this friend of mine had taken the photo required to post it all on social media! This girl is a keeper.
Needless to say the cake delivered all that the aroma promised plus the inclusion of ground and slivered almonds fitted rather nicely into the Nuts for Life #nuts30days30ways campaign. In Australia, we are very much under performing in the nuts department by consuming on average just 6g per day, which is well below the recommended 30g daily handful.
Eating nuts every day can reduce your risk of developing heart disease and diabetes but can also help manage cholesterol and body weight. That might sound contradictory as nuts do contain fat (albeit the healthy kind) but these little morsels can actually help you manage your body weight. Nuts also contain much needed protein which helps regulate appetite and prolongs the feeling of being full – meaning that you don’t feel the need to pounce on anything that isn’t nailed down every 5 minutes.
Nuts of all kinds are such a great addition to a meal or a handy, portable snack that you can keep in your bag or desk.
Grinding nuts into meal to use in cakes, biscuits, protein balls or smoothies does not result in any nutrient loss and is just another easy way to get nuts into your day. Of course, eating cake every day is not as nutritious as eating a handful of nuts – but it is important to include some luxury items into your diet too!
This Apricot and Almond Cake is a great source of nuts, beta carotene, fibre and Vitamin C courtesy of the apricots and nectarines and is low in saturated fat. Of course, it is an excellent source of deliciousness too.
Apricot and Almond Cake
160ml olive oil
200g SR flour
150g ground almonds
180g raw sugar
150 ml milk
3 large free range eggs beaten
3 tsp vanilla extract
Finely grated zest of 1 lemon
6 ripe apricots (or tinned apricot halves)
I used 2 sliced nectarines as well!
1 tblspn runny honey
50g slivered almonds
Preheat oven to 180C or 160C fan forced.
Grease and line a square cake pan with baking paper.
Place all dry ingredients into a food processor or thermomix and whiz together. Add the wet ingredients – oil, milk, eggs, vanilla – as well as the lemon zest and whiz again until all combined.
Pour the mixture into the tin.
Place apricot halves and nectarine slices in a random order on top for a rustic effect. Drizzle with honey. Sprinkle with slivered almonds. Bake for 1 hour, then set aside to cool in the tin for 20 mins.
Serve just as it is or with Greek yoghurt.