Feast of Apricot Tea Cake
Oven Temp: 1650C

2 ½ cups almond meal
1 ½ cups buckwheat flour
1/3 cup tapioca flour
1 cup grated palm sugar
1/3 cup virgin olive oil
1 tsp baking soda
2 cups cooked sultanas
3 cups cooked apricots
1 2/3 cup orange juice
2 tbps apple cider vinegar
½ tsp cinnamon
½ tsp almond essence

Mix dry ingredients. Rub in oil. Beat orange juice, add sultanas, add vinegar and almond essence. Mix together. Spread apricots evenly on baking tin lined with baking paper. Fill tin with mix. Place in preheated oven—165 degrees celsius. Cook until light golden brown (~ 40 mins) and the middle of cake springs to touch. Invert and serve.