Gluten-free apricot cake
This gluten-free apricot cake is a very simple teacake, popular in Middle-Europe (normally made with wheat flour or white caster sugar – see thetraditional apricot cake recipe>>). You can make it with butter or dairy-free alternative too. Ideal with afternoon tea or with mid-morning coffee.
Ingredients
Method
- Preheat the oven to 180°C.
- Grease a rectangular cake pan and line it with baking paper.
- Cream the butter and sugar, then add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon zest.
- Sift the flour into the batter and combine, then transfer it into the cake tin.
- Cut the apricots in half and remove the stones. Arrange the apricot halves, cut-side down, on top of the batter.
- Bake for 30-35 minutes in the middle of the oven or until a skewer inserted in the middle of the cake comes out clean. Cover the tin with foil if the cake browns too quickly.
- Cool the cake in the tin, then transfer it to a wire rack.
- When the cake has completely cooled, cut it into squares and dust with icing sugar just before serving.