Ingredients
- 3 cups almond flour
- 1 cup teff flour
- 1/4 cup arrowroot flour
- 1 teaspoon baking soda
- 2 teaspoons cardamom
- 3/4 teaspoon sea salt
- 1 cup plant (or dairy) milk
- 2 teaspoon apple cider vinegar
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 4 large eggs
- 2 teaspoons vanilla
- 2 teaspoons orange zest
- 7 small spoonfuls apricot preserves (about 1 tsp. each)
- 1/3 cup toasted pistachios, chopped
- 1 cup cashews, soaked for 4-6 hours
- 1/2 cup pistachios, soaked for 4-6 hours
- 1 cup plant (or dairy) milk
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
- 1 teaspoon orange blossom water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Pinch of salt
Directions
Preheat oven to 350°F.
In a large mixing bowl, whisk together flours, baking soda, cardamom and salt.
Measure out plant milk in a pyrex of small bowl, then add apple cider vinegar & set aside. In a separate bowl, whisk together coconut sugar, maple syrup, eggs, and vanilla. Whisk vigorously for 1 minute or a ribbon of beaten eggs should trail back into the bowl. Stir both wet ingredients into dry and mix to combine well – making sure there are no lumps. Zest 2 teaspoons worth of orange zest into the batter & mix well.
Pour batter to a greased 9 inch springform pan. If your preserves are too thick, dilute with a little water to thin. Dollop about 7 spoonfuls (about 1 tsp. each) evenly overtop the cake. Bake for 40-45 minutes or until browned. The cake will bounce back slightly when you press it & a toothpick (poked into the center of the cake) should come out clean.
For cashew cream, drain soaked nuts and rinse. Add to a high-speed blender with remaining ingredients. Blend very well – until super smooth and whipped. Serve cake with toasted pistachios and cashew cream.
Note: Gluten-Free and Dairy-Free
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