one cake with a diameter of 8 inches
½ cup buckwheat flour
½ cup almond flour
1 tsp baking powder
a pinch of salt
¼ cup of birch sugar (xylitol)
zest and juice of ½ lemon
1 cup of rice or almond milk
4 tbs of almond or argan oil
1 tbs of birch sugar
5 twigs of lemon thyme
1 tabs of poppy seeds
1 łyżka cukru z brzozy
kilka gałązek tymianku cytrynowego
In a bowl, combine the buckwheat flour with ground almonds, xylitol, baking powder and salt. Add the lemon zest and juice, rice milk and oil and beat for a while. Heat the cast iron pan over the stove, add a tablespoon of grapeseed oil and pour in the batter. Bake in the preheated oven at 180 degrees for 35-40 minutes, until toothpick inserted into the cake comes out dry. While the cake is baking saute the halved apricots with the birch sugar and lemon thyme until caramelized. Arrange apricot carrots decoratively on the cake and sprinkle with poppy seeds.
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