|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.
For the glaze, carefully melt cocoa butter in a small saucepan over low heat. Remove from heat. Whisk in maple syrup and cocoa powder. Coat cake with the glaze. Enjoy!