Apricot-almond cake (v)

A bright, apricot-studded cake that is moist from the almond flour and subtly sweet from the apricots.

Author: Bite-sized thoughts, adapted from an apricot and almond cake on All Recipes.

Original post (with pictures) here.

50g (1/4 cup) non-dairy spread
100g (1/2 cup) white sugar
250ml (1 cup) sweetened apple sauce
1 tsp vanilla essence
1 tsp almond essence
100g (scarce 1 cup) almond meal (ground almonds / almond flour)
100g (scarce 1 cup) spelt flour
3/4 tsp baking powder

200 - 250g apricots, weighed with stones (6-8 pieces of fruit), cored and cut into slices

1. Preheat your oven to 160'C and line a baking tin with non-stick paper (I used a square tin but round would work well too).
2. In a large mixing bowl, beat together the non-dairy spread and sugar until starting to cream. Add the apple sauce and vanilla and almond essences and beat until light and creamy.
3. Stir the almond meal, spelt flour and baking powder into the sugar mixture and stir to incorporate. Fold in approximately half of the apricot pieces, and then transfer to your prepared cake tin.
4. Top with the remaining apricots and bake for 30 to 40 minutes, checking after 30 minutes (I checked mine after 35 minutes and the edges were a little too brown, although that was with a square tin). The top should be golden and a skewer should come out clean.
5. Allow to cool in the pan before turning out to continue cooling.