3 drops Young Living lemon vitality essential oil (optional)
Zest of 1 whole organic lemon
1/4 cup olive oil + more for greasing the skillet
1 whole bag of Semi-Dried Apricots (I bought these in the frozen section in Trader Joes) If you can't find these, you can use fresh fruit, berries, or chopped up dried apricots. Make it your own.
Grease a 9 inch cake pan with olive oil and set aside. Preheat the oven to 350 degrees.
In a clean mixing bowl bowl, add the almond flour, baking powder, sea salt and coconut sugar and spices.
Whisk well, until all of the ingredients are well combined. Set aside.
In a different mixing bowl, combine the yogurt, eggs, vanilla, almond extract, and lemon essential oil. Using a hand mixer, beat the wet ingredients until they all come together. Add in the olive oil and beat again until well combined.
Pour the wet ingredients into the dry ingredients. Add in the lemon zest. Using the hand mixer again, beat the mixture until it all comes together. There should be no dry patches, and the mixture should look smooth.
Pour the cake batter into the greased cake pan. Smooth out the top with a spatula to make sure it's even.
Arrange the apricot slices in a spiral starting from the center, and going all the way to the outside of the pan.
Bake for 35 minutes, or until cooked through and a toothpick inserted into the center comes out clean. Once cooked, remove from oven and allow to cool. Serve alone, or spice it up with some coconut whipped cream or a scoop of ice cream!
by Gina Marie
If you can't find the semi-frozen apricots that I used in this recipe, that's fine! Simply use fresh apricots, dried apricots, or another fruit of your choosing. Make it your own.
If you're allergic to dairy, try substituting in coconut yogurt!