Our divine recipy of the month.

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Apricots and almonds always taste delicious together and this cake made with almond flour is moist and gives a delightfully interesting texture. The cinnamon and nutmeg add vata and pitta balancing spice to this gluten free cake. You can substitute the apricots for any other stone fruits.  


Apricot Almond Heart Upside-Down Cake



  • 6 Fresh apricots halved with 6 cherries.

  • 1⅓ cup Almond meal (or pulp from milk making - no need to add coconut milk)

  • 2 eggs

  • ½ cup rice malt syrup 

  • 2 tablespoons coconut milk (optional)

  • ⅓ cup extra virgin coconut oil (mild flavour)

  • ¼ tsp cinnamon powder

  • 1 pod vanilla bean 

  • 1 teaspoons baking powder

  • ½ teaspoon nutmeg




  1. Preheat oven to 160C.

  2. Grease  20cm cake mould and lay fresh halved apricots on the base insides facing down.

  3. Lightly beat eggs and add almond meal, rice malt syrup, coconut oil, cinnamon, nutmeg, vanilla bean paste, milk,  and baking powder.

  4. Pour onto the fruits.

  5. Place dish into an oven tray and bake for 25 mins or until the centre of the cake no longer feels wet and when you do a fork prick test it comes out clean

  6. Take out of the oven and leave for 5 mins before turning out onto a cake plate.

  7. Serve with a dollop of full-fat yogurt or coconut cream.

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