Vegan Marzipan Apricot Cake
Ingredients
- 260g flour
- 160g sugar
- 8g vanilla sugar
- 150g shredded marzipan
- 225g soy milk + 1 tsp apple cider vinegar
- 55g oil
- 12g baking powder
- 1 tsp almond extract
- 1/4 tsp salt
- Zest of one lemon
- 6-7 halves of apricots
- 2 tbsp apricot jam
Preparation
Prepare a 24cm springform pan and preheat the oven to 180 degrees Celsius.
Add the shredded marzipan to a bowl and pour in the lukewarm soy milk. Stir until the marzipan has almost dissolved. Add apple cider vinegar, oil, and almond extract. Mix well and set aside.
In another bowl, cream together the lemon zest with the sugars. Sift in the flour, baking powder, and salt. Add the wet ingredients to the dry ingredients and mix until just combined.
Transfer the batter to the prepared pan and place the apricot halves on top. Bake for 50-55 minutes.
Bring the apricot jam to a boil. If the jam is very thick, add a teaspoon of water. Carefully brush a thin layer of jam on the surface and sides of the baked cake.
Let the cake cool completely or serve slightly warm.
Notes
Serve slightly warm for an extra treat.
