Of which 10.2 g sugars and 9.2 g saturated fat.
No-added-sugar version: 201 kcal and 3.2 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
Apricot coconut cake
Little pieces of dried apricot scattered through a fluffy coconut cake.
Ingredients
- 70 g (2½ oz) unsweetened dried apricots, chopped
- 112 g (4 oz) coconut flour
- 96 g (3½ oz) almond flour
- 70 g (2½ oz) sugar — no added sugar: 100 g erythritol
- 1 tbsp baking powder (14 g)
- 4 eggs (200 g / 7 oz)
- 120 ml (½ cup) coconut milk
- 73 g (2½ oz) coconut oil
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease a pan.
- In a bowl, mix the coconut flour, almond flour, sugar and baking powder.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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