Flourless tangerine apricot cake from Olives, Lemons & Za'atar: The Best Middle Eastern Home Cooking by Rawia Bishara

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sherrib on October 11, 2014

    Delicious and moist cake. Given the ingredients, I was expecting a heavy, dense cake. I wouldn't call it a light and fluffy cake, but it's not as dense as I expected either (sometimes, when I use so much almond flour, I get marzipan-esque texture - definitely not the case here.) I included the optional coconut and Frangelico. The coconut pretty much overpowered the other flavors. Even though it was delicious, I am curious to see how it would taste without it next time (I want to see if the tangerine and apricot flavors shine through.) Grinding the nuts in the food processor was easy. Between cooking and blending the fruit and making your own nut flours, this recipe is a bit involved. It is a fantastic naturally gluten free dessert that is very well worth the effort. What's even better is that the ingredients are so natural. I do not own a 16 inch round cake pan so I used my rectangular pan with no issues.

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