With the weekend approaching I thought I’d go for some sweet treat I’d tried out recently:
Gluten-free Apricot Cake
What you’ll need for a usual round pan:
– 100g soft (but NOT melted / liquid) butter
– 100g brown or raw sugar
– 1 egg, devided into yolk and white
– 150g gluten-free flour – all purpose or bake’n’cake flour
– 60-80ml milk or water (if you’re dairy free)
– 1 large tin of apricot halves
Mix butter and sugar and whip until it’s really, really creamy and the volume has risen. Add milk, egg yolk and flour and mix until well-blended. If the dough appears too dry, add some more milk or water (otherwise the cake will become too dry as well). Whisk the egg white until stiff and add carefully to the dough. Fill into a baking pan (covered with pan liner or thoroughly greased) and place apricots upside up allover – do not press them too much into the dough.
Bake for about 30-40 mins (170 degrees C), decorate with icing sugar before serving. Voilà!
This was actually the first gluten-free cake that really worked out and was really yummy the first time around, it is not dry but juicy and fresh. I hope you like it as much as we did. You can also serve whipped cream or sour cream with the cake.
Tomorrow we will try a new recipe – a kid’s cake with lemonade. We will see how this goes as it is not a gluten-free recipe originally. You will definitely be informed. 🙂