Ingredients

250 gr Mixture of natural flours for Mulino Marello cakes

50 ml rice or corn oil

250 ml organic rice vegetable drink

half a sachet of organic natural yeast

50g organic dark chocolate minimum 70%

2 tablespoons maple syrup

5 apricots

Organic bitter cocoa (optional)

Procedure

In a bowl mix the flour with the oil, the vegetable drink, the yeast and the maple syrup. Add the chocolate chopped into flakes and pour the mixture with a creamy consistency into a medium-sized square or rectangular pan. Add the apricot halves without the stones and cook in the oven at 180 degrees for about 20-30 minutes. Serve in squares with the apricot in the center and sprinkle with bitter cocoa if desired. Store in the refrigerator!

Have you ever tried using apricots to fill a cake? Then you will have perceived the particular flavor that this summer fruit takes on when cooked. Sometimes acidic and sometimes sweet.

Apricot is commonly associated with sweetness, either because of the classic jam or because of its juice, which is so popular with children. What is deceiving, however, is the sugar added, often in too generous quantities, because the natural fruit instead has a different and truly particular taste.

The combination with chocolate and cocoa is pleasant and so delicious that it makes this dessert ideal for breakfast, a snack as well as a dessert.

Prepare this recipe when you have some ripe apricots left over or in case of an abundant fruit harvest.

Mulino Marello cake flour guarantees us a soft and slightly moist dough, without making us feel the need to add eggs or butter to the dough.

Also try with peaches and the first summer figs!

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.