Almond and apricot danubio without cow’s milk (great for those who are intolerant or vegan) and without eggs. In this exquisite dessert, almonds dominate, blending with dried apricots to give the danubio a fresh note.
Delicious and delicate at the same time, it will be a cake appreciated on every occasion, and as I always say for my recipes, it will make everyone at the table happy.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Cooking time: 40 Minutes
- Portions: 8 People
- Cuisine: Italian
Ingredients
- 3 1/4 cups flour
- 1 cup almond flour (ready-made or homemade by finely grinding whole almonds without skin)
- 1/2 cup sugar
- 1 cup almond milk
- 1/4 cup sunflower oil
- 1/3 cup dried apricots
- 1 1/2 tsp fresh yeast
- 1 packet vanillin (powder)
- 1 tsp lemon paste (or grated lemon zest)
- as needed powdered sugar
Steps
In a bowl, place the wheat flour, either 0 or 00 is fine, and the almond flour.
The almond flour can be ready-made or homemade by finely grinding whole almonds without skin.
Add the sugar, the vanillin, and mix the powders well.In another bowl, pour the almond milk, add the oil, the lemon paste or the grated lemon zest, the apricots cut into small cubes, and the crumbled fresh yeast.
Mix the liquid mixture well and let it rest for 5 minutes.Add the almond milk mixture to the flours and mix the ingredients well.
Knead to form a compact and homogeneous dough.
Place it back in the bowl and let it rise, covered, until doubled in size.Once the dough has doubled, shape 7 balls of about 1.8 oz each, of the same size,
and place them in a pre-greased and floured baking pan.
Place the dough balls all around the pan and finish with a ball in the center.
I use an 18 cm springform pan, but 20/22 cm is also fine, you will just make a few more balls.Cover the pan with a cotton cloth and let the dough rise again for about 1 hour.
After the second rise, brush the surface of the balls with some almond milk and finally bake the almond and apricot danubio in the preheated oven at 350°F for 40 minutes.
When the cake is baked and slightly golden, turn off the oven.Let it cool and finish with a dusting of powdered sugar before serving.
