Apricot Loaf Cake with Oaty Coconut Crumble

Serves 12 people

10 min prep

40 min cook

The combination of Anathoth Farm Apricot Jam, lemon and desiccated coconut produces a richly flavoured and moist Apricot Loaf Cake with Oaty Coconut Crumble.

By Olivia Moore, That Green Olive

Baking,

Desserts

Ingredients

Apricot Loaf Cake

100g Almond meal
80g Coconut flour
50g Rice flour
30g Cornflour
2 tsp Baking powder
1/4 tsp Salt
1 Tbsp Lemon juice
1 cup Anathoth Farm Apricot Jam
2 Tbsp Anathoth Farm Apricot Jam
6 Tbsp Coconut oil
2 Tbsp Ground flaxseed
6 Tbsp Water

Oaty Coconut Crumble

1/4 cup Rolled oats
2 Tbsp Desiccated coconut
1 Lemon zest
1 Tbsp Anathoth Farm Apricot Jam

Method

Preheat oven to 180°C. Line a loaf tin with baking paper.
In a large bowl, combine all dry ingredients.
Make Flax eggs by combining the Ground Flaxseed and water.
In a separate bowl, use an electric beater to cream jam and coconut oil together until creamy. Add to the dry ingredients along with 1 cup Anathoth Farm Apricot Jam and remaining ingredients. Mix to combine.
Pour into prepared tin and swirl through 2 tbsp Apricot Jam. Mix together crumble topping ingredients in a small bowl until combined. Sprinkle evenly over bake for 40 minutes, then reduce heat to 160°C and bake for an additional hour. Allow to cool slightly before removing from tin. Enjoy warm.