Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To soak the linseed
Cake batter
To bake
Utensils
One springform pan (approx. 24 cm in diameter), base lined with baking paper, sides greased
How it's done
To soak the linseed
Mix the water and linseed in a small bowl, leave to absorb for approx. 10 mins.
Cake batter
Place the butter, sugar and vanilla sugar in a bowl, mix using the whisk attachment on a mixer. Stir in the apple sauce and linseed. Combine the flour, coconut flakes, thyme, baking powder and baking soda, mix in alternately with the almond milk. Fold in the diced apricot, transfer the batter to the prepared tin. Place the apricot halves (cut side up) on top of the cake, press down gently, brush with maple syrup.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Dust the cake with icing sugar, top with thyme.
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