Austrian apricot cake

Step 1

Preheat oven to 170C.

Step 2

Add the cashews and water into a high speed blender and blend until completely combined to a milk. Set aside.

Step 3

Add gluten free oats to a blender and blend until it has turned to a fine flour. Set aside.

Step 4

Add all ingredients for the batter into a bowl and mix well to a smooth batter. Set aside.

Step 5

Add chilled aquafaba into a seperate bowl and whip until it starts to foam. This process is pretty much like making it with egg white. Add the icing bit by bit and when it starts to foam up firmer, add the lemon juice. Process as long as it needs to firm it completely up. Should take about 10-15 minutes.

Step 6

Now give the batter a good stir again, combine and carefully fold in the aquafaba.

Step 7

Pour into prepared baking tin, top with the apricot halves and bake in the oven for about 40 minutes.

Step 8

Remove from oven and completely cool down.

Step 9

Cover with icing sugar before serving.