Almond Cake with Cardamom poached apricots

A great way to celebrate the summer ripe apricot, other than eating them raw, is poaching them and serving them as a compliment to an almond cake.

Place the Chia Seeds in a bowl and allow them to soak in the water for 15 minutes, until they form a gel mixture
While the chia seed magic is taking place gently melt the Coconut Oil and line the cake tin
Add the melted Coconut Oil and chia mixture to the ground almonds, flour, Lucuma powder and baking powder. Mix well to form a cake-like batter
Pour into the lined cake tin and sprinkle the flaked almonds on top and put into the pre-heated oven
The cake should take about 45 mins to cook, after 35 mins turn the oven down to 160°C
When cooked, the cake should feel slightly bouncy when touched; the flaked almonds should be golden brown on top. If the cake still feels gooey continue to cook for a further 10-15 mins
Whilst the cake is cooking place the water in a small pan, add the agave syrup, coconut sugar, cardamom seeds and chilli flakes. Bring to the boil, then reduce heat and add the apricots.
Cook for 30 mins until they are soft to touch
Remove the apricots from the poaching liquor and reduce it so that it turns slightly syrupy
Once this poaching liquor is thicker return the apricots, so that they remain moist
Serve the cake warm with the poached apricots
You can serve this dessert with nut milk ice cream or whipped coconut cream