GLUTEN-FREE APRICOT, PRUNE AND ALMOND CAKE
Quite a few years ago, friends invited us to spend a day or two with them at their beach house. We thought it was for our enchanting company, however, the local café was serving an apricot and prune cake, much favoured by our host, who wanted me to figure out how to make it.
Luckily I managed to sing for my supper and did come up with a version which our host deemed to be pretty damn close …. then I promptly forgot about it. He, however, has apparently been making it all these years and recently reminded me of it.
I dragged out my old recipe, gave it a tweak or two, and we now have our Gluten-free Apricot, Prune and Almond Cake.
Perfect for afternoon tea or dessert, it has a very unassuming appearance which can be jazzed up with a sprinkle of icing sugar and/or toasted, flaked almonds, however, as the fruit drops to the bottom during baking, it’s full of surprises when cut.
Happy baking.
Rosie
GLUTEN-FREE APRICOT, PRUNE AND ALMOND CAKE
Serves 8
For the Apricots
170 gm dried apricots, roughly chopped
35 gm caster sugar
1 litre water
1 tablespoon brandy or rum (optional)
Combine apricots, sugar and water in a saucepan and bring to a simmer. Continue to simmer, stirring occasionally, until the liquid has evaporated and the apricots are soft and mushy, adding more water and cooking for longer if necessary. Cool. Add the brandy or rum if using. The mixture will keep in the fridge for a week or so. Bring back to room temperature before use.
For the Prunes
155 gm pitted prunes (175gm un-pitted weight)
20 gm caster sugar
300 ml water
2 teaspoons brandy or rum (optional)
Prepare as for the apricots above.
For the Cake
4 eggs
250 gm caster sugar
1.5 teaspoons pure vanilla extract
200 gm unsalted butter, melted and cooled
180 gm almond meal
75 gm Revenge Gluten-free Plain Flour Mix LINK
1.5 teaspoons gluten-free baking powder
1 Large pinch of salt
Icing sugar to dust
Toasted flaked almonds to scatter (optional)
Whipped cream to serve
Preheat oven to 180°C. Grease and line a 23-24cm cake tin.
Whisk the eggs, caster sugar and vanilla extract until thoroughly combined. Add melted butter and stir until completely incorporated.
Mix dry ingredients together and add in two batches, folding well in between each addition.
Transfer to the prepared cake tin and smooth the top.
Gently dollop alternate tablespoons of the apricot and prune mixtures over the surface of the cake mixture. The fruit will drop to the bottom during baking.
Bake for approximately 55 minutes or until a metal skewer inserted into the centre of the cake comes out clean.
Cool in the tin on a cake rack then transfer to a serving platter.
Sprinkle with icing sugar and/or toasted flaked almonds and serve with whipped cream.