100 grams chestnut flour
3 separated eggs
35 g cocoa
1/2 cup ground almonds
3/4 cup coconut sugar
1/2 teaspoon baking soda
3 tablespoons pine nuts
3/4 cup coconut milk
3 ripe apricots cut into small cubes
1/2 teaspoon cream tartare
Preheat oven to 180 degrees Celsius and grease pie pan with oil spray.
Whisk the egg whites with the cream tartare and set aside.
In a separate bowl mix the yolks, ground almonds, cocoa, coconut sugar, chestnut flour, baking soda and coconut milk. Mix well until evenly mixed.
Add the whisked egg whites in careful folding movements to the mixture so as not to break the foam.
Add the apricots in folding motions.
Pour into the pan and sprinkle with the pine nuts.
Bake for 35 minutes.
Cool the cake before cutting.