gluten free apricot cake
 
Prep time
Cook time
Total time
 
this makes one big cake and is great when you have people over
Recipe type: special diets
What you'll need
  • 100g unsalted butter, room temperature
  • ½ cup/110g raw caster sugar
  • 1 egg
  • 1 cup/150g Woolworths Macro Gluten free SR flour
  • ½ cup/60g milk
  • 1 egg white
  • Woolworths Select 820g can of Apricot Halves in juice
Instructions
  1. Cream butter and sugar together. I like to do mine in the thermomix for 20 seconds on speed 5 or you can do it with a good old wooden spoon or electric mixer until the mixture is pale, creamy and thickened.
  2. Add in egg and combine for about a minute.
  3. Then sift in the flour and add in the milk. Gently combine until it's all mixed through. Now in a separate clean bowl beat an egg white until peaks form. Gently fold this into your cake mixture in 2 separate additions.
  4. Spread into a lined small cake tin.
  5. Take out some apricot halves and coat in gluten free flour and gently place on top of the cake. Don't press down.
  6. Bake in a 170C/350F oven for about 30 minutes until the cake is cooked.
  7. If your apricots sink then just tops extra apricots around the cake once the cake is halfway through the cooking time
  8. Remove tin from oven, leave to cool in tin for about a minute or two then remove from the tin and leave to cool.
  9. Mind you I like this warm. Enjoy
Recipe by Retro Mummy at https://retromummy.com/2013/09/20/peach-trifle-and-a-gluten-free-apricot-cake/