|1||very ripe banana|
|5 tbsp||maple syrup (divided)|
|130 g||ground almonds|
|50 g||whole - grain spelt flour|
|1 tsp||baking powder|
|100 g||unsweetened apricot jam or apricot - apple purée|
|40 g||additive - free cocoa butter|
|2 tsp||cold - pressed cocoa powder|
|coconut oil for greasing|
|whole - grain spelt flour for dusting|
Preheat oven to 180°C/350°F. Separate eggs into two bowls. Finely grate carrots, mash banana with a fork, and add both to the egg yolks. Add some maple syrup and mix using a stand mixer or hand mixer with beaters.
Add ground almonds, whole-grain spelt flour, baking powder, and cinnamon to the mixture and mix well. Beat the egg whites with some salt and gently fold into batter.
Grease and flour a cake pan and transfer batter to pan. Transfer to oven and bake for approx. 35 min. at 180 °C/350 °F, or until a toothpick comes out clean. Remove from oven and let cool completely. Remove springform and slice cake horizontally. Coat bottom half with apricot jam and set upper half on top.