Celebrate Easter with this soft, fragrant, and slightly spiced cake that’s perfect for sharing with family and friends. This version is lighter than traditional recipes, using Greek yogurt and dried apricots for a naturally sweet and moist crumb.
Ingredients (6 servings):
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 3 large eggs
- 1/2 cup coconut sugar
- 1/3 cup Greek yogurt
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- Zest of 1 small orange
- 1/2 cup chopped dried apricots
- 1/4 cup chopped walnuts
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup fresh orange juice
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, almond flour, baking powder, salt, and spices.
- In a separate large bowl, beat eggs with coconut sugar until fluffy. Stir in yogurt, coconut oil, vanilla extract, orange zest, and orange juice.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Fold in dried apricots and walnuts.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
