Wholemeal cake with Mielbio

Ingredients

• 200g whole wheat flour
• 100g whole rye flour
• 1 tablespoon dried mint
• 180g Mielbio Millefiori honey
• 200g coconut milk
• 100g organic rice oil
• 16g baking powder
• A pinch of salt
• 200g apricots, diced
• 10 small apricot halves for decoration
• 1 tablespoon white sesame seeds

Preparation

To prepare the whole wheat cake with apricots, honey, and mint, pour the honey, oil, and coconut milk into a bowl and mix with a hand whisk

until the honey is completely dissolved.

In another bowl, mix the flours, baking powder, and dried mint together.

Dice 200g of apricots and halve another 10 small fruits for decorating the cake.

Pour the liquid ingredients into the dry ingredients, mixing with the whisk to prevent lumps from forming. Add a pinch of salt and the diced apricots,

and mix one last time with a spoon.

Pour the mixture into a silicone mold or a springform pan with the base covered in parchment paper and the edges oiled and floured.

Arrange the reserved apricot halves on the surface of the cake, sprinkle with mint and white sesame seeds, and bake in a preheated static oven at

180°C for 30 minutes.

Continue baking with heat from below for 5 minutes, and finish with the last 10 minutes of normal baking, protecting the surface of the cake with a sheet of

perforated aluminum foil.

As soon as it's lukewarm, remove the cake from the pan and let it cool completely on a wire rack.