2 Recipes—Apricot cake + Apricot dumplings!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol reduces calories while maintaining sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a vegan alternative that binds ingredients.

flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour adds nutrition while whole wheat flour is more economical.

Mix together warm whole milk, instant yeast, and sugar; let sit for 5 minutes until yeast blooms.

In a stand mixer, combine flour, salt, and sugar; stir to combine.

Add melted unsalted butter, egg, and the yeast milk mixture to the flour mixture; knead until a smooth dough forms.

Place the dough in a covered bowl and let it rise until doubled in size, about 1 hour.

Roll out the dough into a rectangle the size of your baking sheet and press it into the edges of a greased baking sheet.

Lay out pitted and halved apricots cut side down on the dough.

Sprinkle apricots with sugar and sliced almonds.

Prepare the meringue by beating egg whites until soft peaks form, then gradually add powdered sugar until stiff peaks form.

Pipe the meringue onto the apricots and cake base as desired.

Bake the cake at 350°F (180°C) for 25-30 minutes until golden and meringue is lightly toasted.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens