Apricot, walnut and thyme cakes
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12 (makes 12 cakes)
Time to make:
31 mins (Hands-on time: 15 mins, Cooking time: 16 mins)
$0.65 per serve
(at time of publication)
Full ingredients list:
- 2/3 cup almond meal
- 1/2 cup icing sugar
- 2 teaspoons cinnamon
- zest and juice of 1 orange
- 1/3 cup olive oil
- 3 eggs
- 1/2 cup wholemeal self-raising flour
- 1/2 cup diced dried apricots
- 1/4 cup pepitas or sunflower seeds
- 1/3 cup walnuts, roughly chopped
- 6 thyme sprigs, leaves only
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 160°C. Grease and line a 12-hole muffin pan with baking paper or paper cases.
Step 2 Combine almond meal, icing sugar, cinnamon and orange zest in a large mixing bowl. Make a well in centre of mixture and fill with orange juice, olive oil and eggs; stir to combine. Stir flour into mixture until just combined; stir in dried apricots, pepitas (or seeds), walnuts and thyme.
Step 3 Divide mixture evenly among prepared muffin pan; bake for 14–16 minutes, or until cakes are golden and a skewer inserted into the centre comes out clean. Leave to cool.
About this recipe
First published: May 2015